Quiche Lorraine II Recipe - Allrecipes.com
Quiche Lorraine II Recipe

Quiche Lorraine II

Recipe by  

"Bacon, eggs, cheese and onions. It's a delicious way to start a meal!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
  2. In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
  3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2003

This quiche was very easy to make and tasted great. I used cheddar cheese because I don't like swiss cheese and I added a small amount of black pepper to the mixture before cooking.

Most Helpful Critical Review
May 02, 2011

I made this for luncheon today and although edible and flavoured to a taste, the texture was rough. I put this down to the addition of flour and sliced onion rather than applying the French method (from Alsace-Lorraine) and incorporating duxelles into the custard, only takes a few minutes to whip up. Of course as a French women and French Chef I often express my bias for authenticuty. I prefer a French-Gruyere to the Swiss for flavour, and check the bacon for salt before adding it to the recipe. In my quiche I use 8 slices of smoked streaky bacon and 2 eggs and 1 egg yolk and I use double cream rather than milk. An addition of white pepper is essential. In France chestnuts often replace the mushrooms in the duxelles. Nevertheless my family finished the above pie and enjyed a good Alsace Reisling to accompany. I am still able to spend a month every year to visit my birth-home in Normandy and to eat, drink and converse on food and of course to enjoy the quiche of the region, made with tart apples, cambenbert, local ham and eggs, chestnut and truffle duxelles and creme-fraiche topped with fresh grated nutmeg and all in a beutiful pete-brise and specially knowing that, unlike Canada and the United States, there are no restrictions or additive imposed on the dairy products and flavours to die for. Bon appetite'.

Feb 26, 2008

I absolutely LOVED this recipe. It was so easy to make, and delicious. Even my meat-and-potatoes father raved over this dish. It tastes even better warmed up for left overs the next day. Only down side is that it takes much longer to cook than the recipe indicates. Other than that - divine. Will always use this recipe from now on. Note: Cooking time is more like an hour! Have tried this recipe twice now. love it, but it definitely needs much longer in the oven.

Jan 20, 2006

I added an extra egg and fresh mushrooms. I also used only 1 1/3 cups of milk and it came out perfect for us. My wife and I liked this a lot and both had seconds. If you like quich, you'll certainly like this. The left overs are were just as good the next day! I give this one five stars!

May 02, 2011

The main reason some had trouble with the cooking time is probably because they put a very cold quiche into the oven. Everything should be at ROOM temp to cook according to recipe. This rule of thumb goes for everything I cook. ROOM temperature makes it right on. GREAT RECIPE!!!!

Feb 17, 2011

This is an amazing and simple recipe for a classic Quiche Lorraine. I've made quiches before, not realizing that you need to cook the pie crust BEFORE you pour the wet egg mixture into it. I was dubious looking at my cooked crusts before adding the filling, but this was just wonderful. The egg mixture moistens the crusts to the perfect consistency of soft and flaky. I didn't change a thing either, which is unusual for me as I'm a born fiddler and substituter and this says something for the quality and reliability of the recipe. Really good!

Jul 15, 2003

This was my first time making a quiche and this was a simple but delicious recipe. My family loved it. I made two pies and froze one. I added a little bit more salt than the recipe called for-1 teaspoon instead of 1/2 teaspoon. Careful pouring the mixture into the pie shell- it over flows. Probably my lack of experience. Served it with fruit salad. Highly recommend!

Apr 30, 2011

This is an excellent recipe. I have made this at least a half dozen times. I have added cooked fresh spinach a few times, and fresh sauteed mushrooms also. It's a quick delicious recipe...wouldn't change anything...well except for adding the spinach and mushrooms to kick it up a level. Thanks for a keeper.


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 463 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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