I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 9-inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.

  • Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.

  • Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.

  • Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).

  • Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.

  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.

Cook's Note:

Depending on your oven you may wish to line the rim of the crust with aluminum foil to prevent excessive browning.

Nutrition Facts

391 calories; protein 10.2g 21% DV; carbohydrates 27.1g 9% DV; fat 27.7g 43% DV; cholesterol 134.2mg 45% DV; sodium 477.4mg 19% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2013
Normally I only use recipes that have at least 50 reviews. When I tried this one it only had 1 review with 5 stars. I am sooo glad I took the chance on it. It's terrific! I didn't have swiss cheese but I did have shredded Italian Blend cheese so I used it instead. And because I had 2 shallow pie crusts I added an extra egg and dollup of sour cream to the mix so I could fill both pie pans. Well it was absolutely delish! Even my husband who doesn't like quiche much loved it! Definitely a keeper... the recipe AND the husband! LOL Read More
(7)

Most helpful critical review

Rating: 3 stars
10/24/2014
I felt this recipe was rather bland. I only made it because I had the ingredients listed. Both my husband and I ended up putting hot sauce on it. I will not make it again. Read More
(1)
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/29/2013
Normally I only use recipes that have at least 50 reviews. When I tried this one it only had 1 review with 5 stars. I am sooo glad I took the chance on it. It's terrific! I didn't have swiss cheese but I did have shredded Italian Blend cheese so I used it instead. And because I had 2 shallow pie crusts I added an extra egg and dollup of sour cream to the mix so I could fill both pie pans. Well it was absolutely delish! Even my husband who doesn't like quiche much loved it! Definitely a keeper... the recipe AND the husband! LOL Read More
(7)
Rating: 5 stars
09/10/2013
I didn't get to try this as I brought it in for work and there was nothing left. So...it was a success at work I guess. This was very easy to put together but I can't speak to taste other than it was all eaten. Thanks for the recipe! Read More
(2)
Rating: 5 stars
12/23/2016
No change. Easy and delicious. Pair good with fresh fruit. Read More
(2)
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Rating: 5 stars
05/02/2014
Grade A. My family devoured it. Read More
(2)
Rating: 3 stars
10/24/2014
I felt this recipe was rather bland. I only made it because I had the ingredients listed. Both my husband and I ended up putting hot sauce on it. I will not make it again. Read More
(1)
Rating: 5 stars
12/20/2014
I made this for a brunch and there wasn't a crumb left. Everyone raved about it and said it was the best quiche they ever had. I added a little Canadian bacon but otherwise followed the directions to the letter. Read More
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Rating: 5 stars
08/21/2014
Loved it! The half and half plus the sour cream really worked. I did change it a little. instead of bacon I used 8 ounces mushrooms sautéed in butter after I cooked the onions. I used NY sharp cheddar and omitted the garlic. I only used a little bit of parsley and minced it. I cooked it for 50 minutes but it could have used about 5 or 10 more minutes. Nevertheless people loved it. They said they liked having the mushrooms instead of the bacon. Read More
Rating: 5 stars
09/20/2019
Wow! Thank you for perfecting this recipe because that’s what it is - a perfect quiche! I followed the recipe and instructions exactly with one addition of a half cup of cheddar (for my hubby) - it came out fluffy, perfectly browned on top with the crust cooked through. (It filled my deep dish pie plate right to the top.). The texture was incredible - the pieces held their shape but each bite tasted like soft scrambled eggs melting in your mouth. I found it a nice balance of onion, bacon and chess flavours. The egg, milk, sour cream ratio makes a really great deep dish quiche. Thank you again for your work on making a great recipe!! Read More
Rating: 5 stars
10/10/2019
Absolutely fabulous! My husband loved each helping! Read More
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