John's Quiche Lorraine

John's Quiche Lorraine

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 55 m
Recipe by  John

“This is best served warm, so allow enough time to cool (approximately 1 hour). This quiche is just as good cold! This quiche Lorraine has no cheese in the listed ingredients, but you may add up to 8 ounces. When adding cheese, reduce liquid by 1/2 cup.”

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Adjust Servings

Original recipe yields 1 9-inch quiche



  1. Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a quiche pan or 9-inch pie dish, and cover the crust with a sheet of aluminum foil. Fill the crust with pie weights or dried beans.
  2. Bake the crust in the preheated oven just until the edges begin to turn golden brown, about 15 minutes. Remove from oven, and take out the pie weights and aluminum foil.
  3. Melt the butter in a large skillet over medium heat, and cook the bacon until browned, stirring frequently, about 7 minutes. Transfer the bacon to paper towels to drain, then sprinkle the bacon into the partially-baked crust. Whisk the cream, eggs, salt, black pepper, and nutmeg together in a bowl, and pour into the crust.
  4. Return to oven, and bake until the filling is set in the middle and the quiche is puffy and golden brown, 30 to 35 minutes. Allow to cool until warm, about 1 hour, to serve.

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Reviews (4)

Rate This Recipe


This is a great basic quiche. Pretty darn close to the recipe that my mom has used for years. We have tweaked it with spinach, zucchini, mushrooms and different cheeses and spices. I stuck to the recipe, with the suggestion of added cheese (gruyere) and a couple of sweet onions that I had on hand. If you have never made a quiche before, this is a great place to start.



Very good quiche recipe



Very good. I used ham instead of bacon but would make this with bacon too. Thanks!

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Amount Per Serving (5 total)

  • Calories
  • 573 cal
  • 29%
  • Fat
  • 49.9 g
  • 77%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 247 mg
  • 82%
  • Sodium
  • 692 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Quiche Lorraine I


next recipe:

Quiche Lorraine II