Quiche Lorraine Recipe

Homemade Quiche, Recipe for Brunch Success

Tip: Use this as a basic quiche recipe, a jumping off point, by substituting chopped ham, sausage, crab, or shrimp for the bacon, or substituting whatever cheese you have on hand for the Swiss.

This recipe makes enough filling for 2 small or 1 very large quiche dish. If preparing a large quiche recipe, just cut back on the cream a little.

Pastry for 1 9-inch pie crust

(Use your favorite recipe or one of our easy pie crust recipes.)

Crust:

Roll the pastry dough out to an 11-inch circle. Line the quiche dish with the rolled pastry and tuck the edges under, flush with the rim of the quiche dish. Prick the dough with a fork in several places. Gently press aluminum foil over the pastry and freeze it for 30 minutes.

Preheat your oven to 425°. When the pastry has finished its time in the freezer, bake it with the foil on for 8 minutes, remove the foil and bake for another 4 minutes or until the crust looks dull and set. Remove and reduce the oven temperature to 350°.

Note: If the crust bubbles while pre-baking, prick it with a fork and gently push the bubble down with the back of a spoon.

Filling:

Sprinkle the bacon, onion, and cheese evenly over the bottom of the pie crust.

Beat the eggs in a medium bowl. Whisk in the heavy cream or half-and-half, salt, pepper, and cayenne or nutmeg. Pour the egg mixture into the quiche dish.

Bake for 30-40 minutes, until the quiche is lightly browned, set, and a knife inserted into the center comes out clean. Let it rest for 5-10 minutes. Slice and serve.
Makes 8-12 servings.

Easy Pie Crust Recipes

See the Quiche Lorraine recipe in a Brunch menu

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