Quiche Lorraine

Prep Time
Cook Time
1h 25m
Ready In

"An oldie but goody! Good for breakfast, lunch or dinner."

Original is 6 servings


  • Serving Size: 1 (226 g)
  • Calories 831.5
  • Total Fat - 59.5 g
  • Saturated Fat - 22.8 g
  • Cholesterol - 340 mg
  • Sodium - 2009.2 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 6.6 g
  • Protein - 47.4 g
  • Calcium - 406.2 mg
  • Iron - 3 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 425°.

Step 2

Fit piecrust into a 9" pie plate; fold edges under and crimp. Prick the bottom and sides of the crust with a fork. Bake 6-8 minutes or until lightly browned. Reduce the oven temperature to 350°. Cool the piecrust on a wire rack while preparing the filling.

Step 3

Cook the bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy. Drain on paper towels.

Step 4

Sprinkle the bacon over the bottom of the pie crust. Sprinkle the green onions over the bacon. Sprinkle half of the swiss cheese over the green onions.

Step 5

Whisk together the beaten eggs and the next 5 ingredients. Gradually pour the egg mixture over the bacon, onions, and cheese in the pie crust. Sprinkle the remaining Swiss cheese over the egg mixture.

Step 6

Bake at 350° for 40 minutes or until lightly browned and set in the middle. Let cool 10 minutes before serving.


No special items needed.

2 Reviews


While I could have tried to tag this in one of the forum games, I decided not to since I knew I was going to make some substantial changes. I left out the bacon, and instead did a mix of imitation crab and frozen/thawed lobster meat. My cheese was also a mix of monterray jack, cheddar and Parmesan. And I used milk, not cream. Still turned out great and think the recipe is ideal for using what you like/have in the house.


review by:
(13 Jan 2019)


Very good quiche (especially since I didn’t have to make my own crust!) I had never added cheese to the top like this, and it gave it a nice crust on top.


review by:
(25 Apr 2018)

You'll Also Love