A Classic Quiche Lorraine Recipe

Prep: 20 mins

Cook: 45 mins

Total: 65 mins

Servings: 6 to 8 servings

Yield: 1 quiche

48 ratings

Nutrition Facts (per serving)
317	Calories
20g	Fat
22g	Carbs
12g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	317
% Daily Value*
Total Fat 20g	26%
Saturated Fat 8g	39%
Cholesterol 114mg	38%
Sodium 611mg	27%
Total Carbohydrate 22g	8%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 12g
Vitamin C 0mg	0%
Calcium 166mg	13%
Iron 2mg	9%
Potassium 119mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An Alsatian Quiche is a rich egg pie with bacon and hails from the mountainous region of Lorraine in northern France and is better known as a Quiche Lorraine.

Quiche Lorraine has been adapted over the years from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is known for today.

The quiche is more than enough for a filling meal in itself especially with a side salad, and simple enough for a quick lunch, snack or even for parties and picnics.

1 savory pie crust
4 slices bacon, chopped into tiny pieces
4 large eggs, free range
1 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon ground nutmeg
1 cup grated Gruyère cheese

Follow the recipe for making pastry dough.
Roll out the pastry large enough to line a deep-dish pie pan.
Lightly grease the pan and line with the pastry. Trim away any excess pastry.
Place the lined dish into the refrigerator to rest, resting the pastry will ensure there is no shrinkage once cooked, Try to rest for up to 30 minutes or longer if you can.
Preheat the oven to 375 F.
Once rested, sprinkle the bacon onto the bottom layer of the pastry.
Beat together the eggs, the half-and-half, salt, pepper, and nutmeg.
Place the pie dish into the centre of the heated oven, then pour the eggs over the bacon and sprinkle with the shredded cheese.
Bake the quiche for 45 to 50 minutes, until the eggs are set in the middle. Try to avoid overcooking (until the eggs are solid) as the quiche continues to cook once out of the oven, slightly undercooked means it will have a lovely soft texture once cooled.
Cool slightly if you wish to eat the quiche warm (avoid eating it hot as it will crumble) or leave to go cold. Never serve the quiche straight from the refrigerator as it will be too cold, the flavors deadened and the texture hard.
Serve with a fresh green salad on the side.

The term quiche has taken on new meanings as it gained in popularity around the world and many describe any egg-based flan no matter what the filling as a quiche. Quiche Lorraine is the original and in many ways, the best when cooked to an authentic recipe.