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Quiche Lorraine

Quiche Lorraine

Course Breakfast, brunch, Main Course
Cuisine American
Keyword classic-quiche-lorraine, quiche-lorraine
Prep Time 15 minutes
Cook Time 45 minutes
Stand time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 452kcal


  • 1 9 inch deep dish pie crust frozen, refrigerated or homemade
  • 8 slices bacon
  • 1 medium shallot (or ¼ cup red onion) finely diced
  • 6 large eggs
  • 1 ¾ cups heavy cream or half and half
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • teaspoon ground nutmeg
  • pinch cayenne
  • 2 cups shredded Gruyere or Swiss cheese


  • Directions for using a deep dish frozen pie crust: Preheat oven to 350°F. Place crust on a baking sheet. Set aside.
  • Directions for refrigerated or homemade crust: Preheat oven to 375°F. Press crust into pie dish, flute edges as desired. Line with parchment paper and pie weights or beans. Bake for 8 minutes, take from oven and remove parchment and weights. Lower oven temperature to 350°F.
  • Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain, reserving 1 tablespoon drippings. Add shallot to drippings, cooking for 1 minute.
  • In a medium-size mixing bowl whisk together cream, eggs, salt, pepper, nutmeg and cayenne.
  • To assemble: Scatter ½ cheese onto bottom of crust. Crumble cooked bacon. Arrange crumbled bacon and shallots over cheese.
  • Pour custard evenly over bacon. Sprinkle with remaining cheese.
  • Place into oven and bake for 40-45 minutes
  • Let stand for 20-30 minutes before slicing.


Serving: 1serving | Calories: 452kcal | Carbohydrates: 18g | Protein: 18g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 663mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 2mg