Quiche Lorraine I

Quiche Lorraine I

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"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!"
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1 h 20 m servings 761 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 761 kcal
  • 38%
  • Fat:
  • 68.1 g
  • 105%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 267 mg
  • 89%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 430 Ratings

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...

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...

Made this quiche for a baby shower I was hosting. The Mama-to-Be just emailed me asking for the recipe because she just loved it so much!!! I followed the recipe exactly and had no problems. ...

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