Skip to main content New<> this month
Get the Allrecipes magazine

Quiche Lorraine I

Rated as 4.58 out of 5 Stars
5

"Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 761
Original recipe yields 6 servings (1 - 9 inch pie)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
  3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
  4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 761 calories; 68.1 18.7 19.2 267 1022 Full nutrition

Explore more

Reviews

Read all reviews 387
  1. 509 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a ...

Most helpful critical review

This recipe is flawed. You can not fit 2 cups of cream, 4 eggs, 1 cup of cheese, and essentially 1 cup of bacon plus the other ingredients into one 9 inch pan. It is almost a perfect fit for 2 p...

Most helpful
Most positive
Least positive
Newest

GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a ...

This turned out BEAUTIFULLY! I made the following alterations: I used 5 eggs in all, 1/3 c. heavy cream plus 1 c. 1% milk instead of 2 cups cream, I saute'd the onion and 1 clove garlic in the b...

This was pretty good. I used a regular store bought pie shell and used only 1 1/2 cups cream, but it was still too much and I had to throw out some of the mixture. I would suggest using only 1...

This was the third type of quiche I made for a PTA brunch I catered last week. This recipe is pretty traditional, but I loved the onions and the cayenne pepper. I sauted the onions in a little...

a bit runny, so will add a bit less half and half. added mushrooms and frozen spinach, used 'real' bacon bits, and sauted the onions first. Yum!

Very good, basic quiche recipe. Like previous reviewers, I found that the quiche was not done after the recommended cooking time. I had to cook mine an additional 8 minutes in order for it to ...

This had the flavor of the quiche that I remember but next time I will saute the onions before putting them in. They were too crunchy and a little too overwhelming when put in raw. Otherwise, ...

Good quiche, Jennifer. My family prefers quiche to be a little firmer in texture. In reviewing some of the comments, I decided to cut the whipping cream to 1 1/2 cups and add 1/2c of Gruyere che...

This recipe is flawed. You can not fit 2 cups of cream, 4 eggs, 1 cup of cheese, and essentially 1 cup of bacon plus the other ingredients into one 9 inch pan. It is almost a perfect fit for 2 p...