Quiche Lorraine I

Quiche Lorraine I

Laundrie 0

"Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!"

Ingredients 1 h 20 m {{adjustedServings}} servings 761 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 761 kcal
  • 38%
  • Fat:
  • 68.1 g
  • 105%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 284 mg
  • 95%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
  3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
  4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Tips & Tricks
Quick Quiche

This dense, flavorful quiche doesn't need a crust to be a brunch star.

How to Make Quiche

Watch how to make this savory egg pie in four easy steps.

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Reviews 314

  1. 421 Ratings


GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a mixture of black and white pepper instead of cayene. I also used 1 cup of swiss and 1/2 cup of grated guyere. Added spinach instead of onions. It turned out gorgeous (for some reason I had doubts it would!). I did cover the edges with aluminum foil 25-minutes into baking to prevent it getting too dark.


This turned out BEAUTIFULLY! I made the following alterations: I used 5 eggs in all, 1/3 c. heavy cream plus 1 c. 1% milk instead of 2 cups cream, I saute'd the onion and 1 clove garlic in the bacon grease, then pressed and blotted to drain grease in fine-mesh strainer. I mixed the onion/garlic with the bacon and, on top of that, layered 5 oz. frozen chopped spinach (which I nuked for 2.5 minutes, then pressed to drain the water). I topped that with the 1 c. Swiss and, finally, the egg mixture. Oh, and my store-bought crust fell out of the freezer and cracked on the floor, so I found a recipe online for a wheat crust. It turned out pretty and DELICIOUS... better than I'd hoped. Thanks for a GREAT recipe.


This was pretty good. I used a regular store bought pie shell and used only 1 1/2 cups cream, but it was still too much and I had to throw out some of the mixture. I would suggest using only 1 cup cream, because after cooking for an extra 15 minutes it was still very softish. I sauted my onions in my bacon grease, because they are better put in cooked than raw. Other than that I followed the recipe. Definately let it cool for 10 minutes or longer before cutting it.