Quiche Lorraine with Bacon and Gruyere Recipe

Quiche Lorraine
Louise Lister / Getty Images
  • 60 mins
  • Prep: 10 mins,
  • Cook: 50 mins
  • Yield: 8 servings
Ratings (13)

By Rebecca Franklin

Updated 11/08/17

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.

What You'll Need

  • 1 layer pastry dough
  • 4 slices bacon, crumbled
  • 4 eggs
  • 1 cup half and half
  • ¼ teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup Gruyere cheese, shredded

How to Make It

  1. Preheat the oven to 375 degrees. 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 45-50 minutes, until the eggs are set in the middle.
  5. Cool slightly and serve.
Nutritional Guidelines (per serving)
Calories 326
Total Fat 24 g
Saturated Fat 8 g
Unsaturated Fat 7 g
Cholesterol 135 mg
Sodium 285 mg
Carbohydrates 16 g
Dietary Fiber 0 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)