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Quiche Lorraine II


"I think this must be the original quiche - the old standby from which all others derived. This is a really delicious dish."
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45 m servings 437 cals
Original recipe yields 6 servings


  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 518 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

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 375 degrees F (190 degrees C).
  2. Line bottom of unbaked pie shell with diced ham and grated cheese.
  3. In a large saucepan, melt butter over medium-low heat. Add onions and cook slowly, stirring occasionally until onions are soft. Spread over ham and cheese in pie shell.
  4. Beat eggs and add salt and nutmeg to taste. Gradually stir in hot milk and heat this mixture over a low flame until it begins to thicken. Pour into shell.
  5. Bake in preheated oven for 30 minutes or until custard is set and golden on top. Let cool before slicing.

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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

In trying out a variety of quiche recipes from this site, I found this to be one of the best. It makes a wonderful custard-type filling. I used 1/4 cup minced green onion, 1/2 cup ham, and omitt...

Most helpful critical review

Complete disaster. The pastery didn't cook, The milk didn't evaporate. The custard looked more like scambled eggs. What went wrong?

Most helpful
Most positive
Least positive

In trying out a variety of quiche recipes from this site, I found this to be one of the best. It makes a wonderful custard-type filling. I used 1/4 cup minced green onion, 1/2 cup ham, and omitt...

Some quiche recipes require prebaking the pie crust and other recipes don't mention it. I always prebake the crust to prevent sogginess. This was very good, but I did add additional ham as we w...

This was the first time I have ever made quiche. I used half & half along with 1 cup of milk. Next time, I will probably omit the nutmeg (personal taste. I used monetery jack cheese and mince...

I gave this four stars only because I had to add additional seasoning to it (I was afraid it would be too bland if I didn't, and after tasting the finished product I think I was right). I added...

I used the suggested 1 1/2 cups of half and half and a little more ham. I also, used a deep dish pan and since I was using the pre-made crust, the top of the crust was below the top of the dish,...

It's been 30 years since I have made a quiche. I needed to make a dish for my daughter's 2nd grade class representing her heritage. I found my mom's old quiche pans packed away. I liked this r...

This is a good basic recipe that only needs a few changes. A whole onion is WAY too much. 1/2 is plenty. Use the deep dish crust. Otherwise, there is too much filling. Also, you want to pre-bake...

I really enjoyed this quiche, but it takes some time, quite a lot more than the recipe indicates. All the quiches I've made in the past you just poured the egg/milk mixture in on the filling ing...

I've made it twice and it is perfect. Easy and delicious. Just a clssic quiche!