Quiche Lorraine

This is a delicious easy main dish you can serve for brunch or dinner. Pair with a nice arugula salad with tomatoes, your guest will ask for a second helping!

Quiche Lorraine

  • Servings: 8
  • Difficulty: medium
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  • 4 jumbo organic eggs, slightly beaten
  • 1 cup of heavy cream
  • 1 cup of half and half
  • 1/4 cup of sweet onion finely chopped
  • 2 tablespoons chopped chives
  • 1 package of thick bacon
  • 3/4 cup of grated Jarlsberg cheese
  • 3/4 cup of baby swiss cheese
  • 1/4 cup of finely grated parmesan and romano
  • 1/2 cup of Le Gruyere cheese
  • 1/4 teaspoon of fresh nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 unbaked pie dough
  • 1 9inch deep dish pie pan


  • Preheat oven to 450 degrees
  • Prepare the pie dough into the pie pan and set aside
  • Chopped raw bacon into small pieces and cook in a skillet until crispy, drain on paper towel and set aside
  • Drain bacon fat out of the skillet but leave 1 tablespoon
  • Sauté the sweet onions until soft and translucent, remove and drain on a paper towel
  • Place the bacon evenly on the bottom of the pie pan
  • Sprinkle onions and chives on top
  • In a large bowl slightly beat the eggs
  • Add cheese, nutmeg, salt and pepper
  • Mix together and pour into pie shell
  • Bake in oven at 450 for 15 minutes
  • Reduce heat to 350 and bake for about 45 minutes longer until cooked into the center.
  • Let cool for 1o minutes and serve

crispy bacon cooked
crispy bacon cooked

pie shell
pie shell

slightly beaten eggs
slightly beaten eggs

All the cheeses
All the cheeses

fresh nutmeg
fresh nutmeg

quiche before the oven
quiche before the oven