logo left
logo right
XML RSS

Quiche Lorraine Recipe

Here is a classic Quiche Lorraine recipe. I usually use creme fraiche to make this, but for you I've substituted heavy cream, which is more readily available and reasonably priced if you live outside of France. If you do find creme fraiche, you might want to give it a try - it should taste slightly sour and have a thick velvety consistancy.

Once again I recommend using a frozen pie crust in order to save time. If you do have time, please don't hesitate to make your own pie crust.

Piecrust Tip: After fitting your pie crust to the pan, place it in the freezer for 15 minutes before putting it in the oven to prebake. If you do this, the crust will stay in place and won't bubble or split.

Quiche Lorraine

  • 1 pie crust, baked for 10 minutes at 400°F
  • 8 ounces cooked bacon, drained and crumbled
  • 1 cup diced Swiss cheese
  • 4 eggs
  • 1 and 1/2 cups whipping cream
  • 1/4 teaspoon nutmeg
  • salt and pepper
Evenly sprinkle bacon and Swiss cheese on bottom of cooled pie shell.

Beat eggs with whipping cream, nutmeg and salt and pepper. Pour on top of bacon and cheese.

Bake at 400° F for 30 minutes.

Serve hot.

Serves 6



Search here for more French recipes, foods, and entertaining ideas:

Return from Quiche Lorraine Recipe to French Egg Recipes





Do you love French food and culture and wish you knew more?

Find out what's simmering in

La Marmite

a monthly newsletter featuring seasonal recipes and ideas for entertaining in a French style.

Next issue: Celebrate Chandeleur with Crepes!




Copyright© 2008 Easy French Food. | Template Design