This summary provides the key details about the Quiche Lorraine recipe in 3 sentences: The recipe calls for a basic pie crust, shredded Swiss cheese, cooked bacon, 6 eggs, 1 1/4 cups of half-and-half, salt, white pepper, and nutmeg. The ingredients are layered in the pie crust and baked at 375 degrees Fahrenheit until the center is almost set but still jiggles slightly, about 35-40 minutes. The quiche is then allowed to stand for 5 minutes before cutting into wedges to serve.

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1 Basic Egg & Lemon Juice Piecrust (9-inch), baked
1 cup shredded Swiss Gruyere cheese (4 oz.)
RECIPES ▸ Quiche Lorraine
QUICHE LORRAINE
55m
TOTAL TIME
20m
PREP TIME
35m
COOK TIME AVERAGE RATING
INGREDIENTS

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8 slices bacon, cooked crisp, crumbled
6 EGGS
1-1/4 cups half-and-half
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
Yields: 6 servings
DIRECTIONS
INSIDER INFO
This classic French favorite is rich, creamy, and easy for entertaining with pre-made crust, fully-cooked
bacon and pre-shredded cheese.
If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy
crust.
NUTRITIONAL INFORMATION
HEAT oven to 375°F. SPRINKLE cheese and bacon evenly in bottom of piecrust.1
BEAT eggs, half-and-half, salt, pepper and nutmeg in medium bowl until blended. Carefully
POUR over filling in piecrust.
2
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently
shaken and knife inserted near center comes out clean, 35 to 40 minutes. LET STAND 5 minutes.
CUT into wedges.
3

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No water bath needed. The pie crust protects the custard filling from direct oven heat, so a water bath
is not necessary.
How to tell if it’s done. Baked custards should be removed from the oven before the center is
completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to
“cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife
test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish
custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any
custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiche fillings
containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish;
remove quiche from oven when the center is almost set but still jiggles a bit.
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Ingredients & Directions
Nutritional Information
Insider Info
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Darlene Kellogg
What about the spinach?
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