Quiche Lorraine With Bacon and Gruyere

Quiche Lorraine
Louise Lister / Getty Images
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
326 Calories
24g Fat
16g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 326
% Daily Value*
Total Fat 24g 30%
Saturated Fat 8g 40%
Cholesterol 135mg 45%
Sodium 285mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 2%
Protein 12g
Calcium 218mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quiche Lorraine recipe yields a rich egg pie and hails from the mountainous region of Lorraine in northern France. Sufficient for a filling meal in itself, quiche Lorraine has been adapted over the years from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is known for today.


  • 1 layer pastry dough
  • 4 slices bacon (crumbled)
  • 4 eggs
  • 1 cup half and half
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup Gruyere cheese (shredded)

Steps to Make It

  1. Preheat the oven to 375 F. Fit the pastry into a deep-dish pie pan.

  2. Sprinkle the bacon onto the bottom layer of the pastry.

  3. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese.

  4. Bake the quiche for 45 to 50 minutes, until the eggs are set in the middle.

  5. Cool slightly and serve.