Cook This: Quiche Lorraine

Now that I am cooking breakfast, lunch and dinner for my family (#QuarantineLife), I decided to add Quiche Lorraine to the mix. And I swear… I will NEVER EVER everrrrrrrr complain about cooking just dinner EVER AGAIN. Glad I got that off my chest! A brunch classic, I feel that Quiche Lorraine is the perfect dish for just about any meal compliments of its buttery crust, eggs and bacon. Here goes and I hope you and yours are safe and well.


  • 1 refrigerated piecrust
  • 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


Preheat oven to 375°.  Bake pie crust for 5 minutes or until lightly browned. Cool piecrust.

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. Carefully pour egg mixture over cheese.

Bake at 375° for 50 minutes or until lightly browned and set in middle. Cool before serving. 

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