Watch “QUICHE LORRAINE recipe – French cuisine classic!” on YouTube

It might be “old school” or outdated to some (classic? Deliciousness? Impossible), but me and my family love it! As a matter of fact…we’ve decided to start making it more often.

I was going to REBLOG my own Quiche Lorraine post but decided to share this video also. Might help show how easy it is to make Quiche.

My Recipe below

Quiche Lorraine–®

This classic French dish is so tasty, creamy, and easy to make, with your own favorite pie crust recipe or using store bought crust, delicious cheese and bacon. How could you go wrong? Who doesn’t love bacon? And cheese?


1 Baked Piecrust (9-inch)
1 cup Swiss or Gruyere cheese (4 oz.) shredded
8 slices bacon, cooked crisp, crumbled
1 finely chopped onion, sautéed
6 eggs (more than usual but it’s worked for over 30 years)
1-1/4 cups half & half (or mix cream & milk)
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg

*Dash of crushed red pepper flakes is optional

Blind bake pie shell.
Preheat oven to 375°F. Cook bacon till crisp, drain and crumble. Sauté onions in same skillet as bacon until soft and translucent, drain. Spread bacon, onion & cheese evenly in bottom of pie shell.
Whisk eggs, cream , salt, pepper and nutmeg in medium bowl until blended. Carefully pour over filling in pie shell. Bake at 375°F oven until center is almost set yet jiggles slightly when dish is gently shaken and knife inserted In center comes out clean, 35 to 40 minutes, ovens vary. Let cool 10 to 15 minutes.

I am aware of original Quiche Lorraine and it’s origins. However, I am so very glad for the addition of CHEESE! These flavors, of bacon, onion & Swiss or Gruyere cheese, are damn delicious! And evidently I am not alone, nor in the minority, because this is just how it’s done now 😉 Yay!