Quiche Lorraine

Name: Quiche Lorraine
Total time: 70 min
Ingredients: 1/2 (14.1-ounce) package refrigerated piecrusts; 16 ounces bacon, sliced; 1 1/2 cups Swiss cheese, cubed or shredded; 4 eggs, beaten; 1 cup whipping cream; 1 cup half-and-half; 1 tablespoon flour; 3/4 teaspoon salt; Dash of nutmeg; Dash of pepper; Option: Green onion, chopped

5.0

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1 Review

A brunch classic with all of our favorite food groups: buttery crust, eggs, and bacon.

By Southern Living Editors

Updated on July 21, 2022

Active Time:

20 mins

Total Time:

1 hrs 10 mins

Yield:

6 servings

Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon. Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but none was more popular than Quiche Lorraine. We certainly understand our readers' obsession.

Here, in our favorite version, the egg filling gets studded with flecks of green onions and bacon along with a generous helping of Swiss cheese. Instead of Swiss cheese, you can also feel free to swap in Cheddar or American cheese, or skip the cheese altogether and add more veggies like bell peppers, tomatoes, and zucchini. Looking for some inspiration on what to serve alongside the star of the show?

Check out these side dishes and salads for entertaining. Quiche Lorraine is the perfect dish for just about any meal. It would be a welcome addition to a brunch buffet but also makes a great lunch or light dinner served with a side salad.

a pie dish of quiche lorraine with a slice missing — VVianney Rodriguez/Jason David Page/Southern Living

Ingredients

1/2 (14.1-ounce) package refrigerated piecrusts
16 ounces bacon, sliced
1 1/2 cups Swiss cheese, cubed or shredded
4 eggs, beaten
1 cup whipping cream
1 cup half-and-half
1 tablespoon flour
3/4 teaspoon salt
Dash of nutmeg
Dash of pepper
Option: Green onion, chopped

Directions

Preheat oven to 375°F. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake for 5 minutes or until lightly browned. Cool piecrust on a wire rack with preparing filling.
Whisk together beaten eggs, whipping cream, half-and-half, flour, salt, pepper, and nutmeg in a bowl.
Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon and swiss cheese over bottom of pie shell. Add green onion, if desired. Carefully pour egg mixture over cheese.
Bake at 375°F for 50 minutes or until lightly browned and set in middle. Cool before serving.