Classic Quiche Lorraine


Classic Quiche Lorraine

Classic Quiche Lorraine
35 Min

Our shortcut to making popular Quiche Lorraine so easy is a ready-to-bake pie crust that cuts the work out of this brunch favorite. Our foolproof recipe for this classic brunch dish will win you raves all around the table. And while this easy quiche recipe would make a great breakfast any time of the year, it would also make the perfect easy Easter recipe to serve on Easter Sunday morning!

What You'll Need

  • 1 (9-inch) baked pie shell
  • 1 cup (4 ounces) shredded Swiss Gruyere cheese
  • 8 slices bacon, cooked crisp, crumbled
  • 6 eggs
  • 1 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon grated nutmeg

What to Do

  1. Preheat oven to 375 degree F. Sprinkle cheese and bacon evenly in bottom of pie shell.
  2. In a medium bowl, beat eggs, half-and-half, salt, pepper, and nutmeg until well blended. Carefully pour over filling in pie shell.
  3. Bake in center of oven 35 to 40 minutes, or until center of quiche is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean. Let stand 5 minutes then slice into wedges and serve. 


Recipe courtesy of the American Egg Board

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Can evaporated milk be used in place of 1/2 1/2? Is there any other substitute?

Good morning! Yes, evaporated milk can be used in place of the half-and-half. But this may alter the rich and creamy texture of the dish. Hope this was helpful. :)

Where do you get a baked pie crust?

What we mean by "baked pie crust" is to take a refrigerated pie crust and bake it according to package directions. Then, it can be used in the recipe. We hope this clears any confusion! Thank you for your comment. :)

Is there a substitute for the Swiss Gruyere Cheese used in this Quiche Lorraine recipe? It is not often found here, and when you do find it, it is expensive!

Hi there! You can use Swiss, Cheddar, or any other cheese you may like. :)

Do you start with a baked or unbaked pie crust?

The first ingredient is 1 (9-inch) baked pie shell. Thank you for your question!

I love your recipes. But, I see alot of times when you call for "1 cup" of an item then it shows 4 oz. When I went to school "1 cup" was 8 oz. not 4oz.

4oz is the weight of the pk cheese, 4oz shredded cheese will equal i cup of cheese, it can be tricky & usually the cup amount will be posted on package of cheese

Can this quiche be frozen well ??

I have been making Quiche Lorraine for years, this is the recipe I have used. It is fantastic.....Served with fresh fruit it is a light meal, yet so rewarding....

can it be frozen ?


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