Quiche Lorraine Recipe | Yummly
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Quiche Lorraine

SIMPLY RECIPES(33)
Preacher: "Made it for some ladies for Mother’s Day brunch…" Read More
10Ingredients
90Minutes
540Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 1 pie dough (recipe, see Pâte Brisée recipe or a prepared frozen pie crust)
  • 1/2 lb. bacon (you can use more or less to your taste)
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 tsp. salt
  • black pepper (to taste, we used about 1/2 teaspoon)
  • 1/8 tsp. ground nutmeg
  • 1 cup grated Gruyere (or other cheese, cheddar works too)
  • 1 Tbsp. chives (chopped)
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    NutritionView More

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    540Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories540Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol190mg63%
    Sodium790mg33%
    Potassium280mg8%
    Protein18g35%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A15%
    Vitamin C2%
    Calcium30%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(33)

    Preacher 2 months ago
    Made it for some ladies for Mother’s Day brunch. They absolutely raves about how good it was. So I had to try it. They were right! Absolutely delicious. Definitely will make again.
    Gino J 6 months ago
    awesome, would make again.
    Easy to cook and tasty
    Amanda Goodner a year ago
    Turned out great! My grandma said it was the best quiche she’d ever had.
    Nitish Bangalore 2 years ago
    Wonderful! Best ever!
    Joyce Goodman 2 years ago
    Yummy! Easy and soooo delicious
    Amanda Rouse 2 years ago
    Excellent! I used a frozen store-bought crust, substituted diced ham & extra sharp cheddar cheese, tossed in some sautéed onions & garlic scapes, & baked about 15 minutes longer. I love the tip about it being stilly a little jiggly to know when to take it out; mine was perfectly done & not dried out like I’ve mistakenly done in the past by over-cooking. The nutmeg was a nice touch, and the egg texture was smooth & velvety.
    Zena 2 years ago
    Absolutely great! I made it twice and substituted meat with mushrooms. I used much less guyere with mild cheddar the second time and liked it better. I've made it with home-made and store-bought pie crust. Too bad you cannot upload photos already taken because my dish was as appealing to the eye as it was to the palate.
    Harrison 2 years ago
    Turned out great cooked longer used a frozen pie crest
    Brandon Loer 2 years ago
    Very good. Will make it again.
    Christopher Reid 2 years ago
    absolutely great! easy and delicious!
    Regina 2 years ago
    Very good. Will add this to my regular rotation and menu favorites.
    Belinda Bowers 3 years ago
    You're gonna love this quiche! Such rich flavor and a crowd favorite everytime and I love the simplicity of the recipe!!
    Bill Bunting 3 years ago
    A very good basic recipe as a base for making Quiche Lorraine and variations. We make quiche when we need to eat a lot of extra eggs from our chickens, so I almost double the eggs. The first time I made it, by the recipe plus extra eggs, it was delicious. I have made it with a variety of vegetables and always add some bacon drippings to add more flavor.
    Richard Geary 3 years ago
    Delicious! I added an extra egg, some Pecorino Romano, chopped mushrooms Switched the heavy cream for half and half.
    Patterson 3 years ago
    My quiche turned out amazing! i used shallots instead of chives, but everything else was perfect! Definitely going to make this again!
    Kat M 3 years ago
    I doubled this recipe and made 2 quiches to share at the office. Everyone loved the dish! Just the right bacon- cheese ratio lol I made 2 modifications: 1- I did not double the salt (only used the half tsp salt) for the doubled recipe. 2- since the were a lot of comments about the texture of the quiche, i added one egg to the doubled recipe. Very yummy - thanks so much!!!
    Ashton 3 years ago
    Really good, but make sure to put your bacon in bite-size pieces. Would prefer it to have been a little harder set. We used frozen pie dough, so that could be the cause... Definitely would make again.
    CatCooks 3 years ago
    Delicious however slightly looser set than I would have liked.
    Hello Nikki 4 years ago
    Amazing quiche!! My family loved it.
    Gracilis Muscle 4 years ago
    doubled the recipe and lengthened the time in the oven. turned out just fine. next time I'll use half the nutmeg which is slightly distracting from the flavors.
    Devereaux-McLean 4 years ago
    Great recipe! I didn't use bacon, I added grated zuchinni and fresh spinach instead and it turned out yum!
    josh squidlyburgh 4 years ago
    the food was good, and it was easy to make.
    Andrea Moreno 4 years ago
    super delicious. no amendments or additions.
    Monica Walker 4 years ago
    It was delicious! I made it almost to a t but added some mushrooms
    Ethan G. 4 years ago
    Excellent! Replaced the gruyere with Swiss to save $$, but still tasty.
    Anne Kusters 4 years ago
    Excellent! Made it with onions on the bottom with the bacon. Only one cup of milk, I omitted the cream. In the toaster oven for 45 min in a standard deep dish precooked pie plate.
    Darren R. 4 years ago
    I tweaked the recipe completely, but it was still beyond amazing
    Wylie Nash 4 years ago
    It was amazing! I used frozen pie crusts but baked them to get crispy before putting anything in (as instructed) and that was key. The gruyere and bacon was a great combo... So Yummy!
    Pam Ching 4 years ago
    Ok. Needed one more egg.

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