How to Make Quiche Lorraine Recipe 

When you learn how to make the quiche Lorraine, you will find it is credited to the French like the French toast. Although some say that it originated in Germany and some British claim the fame, it is hard to determine the difference between a quiche and quiche Lorraine. Some say that the difference is that one has bacon and meat in it. The original versions did not have meat or cheese so I am speculating that one got its name because it originated in this section of France not that there is any difference.

Whether we learn how to make a quiche Lorraine or a simple quiche, today we find many varieties incorporating many different vegetables in the pie like broccoli, spinach and mushrooms. They could have a variety of meats like bacon, ham or sausage; also cheeses such as Gruyere, Cheddar, Swiss and even cottage cheese. The crust could be made with pie dough, biscuit dough, bread dough, puff pastry and even no crust. Whatever your taste buds choose could be included in a quiche.

You will probably find the quiche Lorraine on any nice buffet along with bagels and French toast on any given day; that is how popular this dish is. Back in the old days, it use to be said that this is not food for the men but I do not know of a man who does not like quiche. Now that most recipes include a lot of meat and cheese with the eggs, men seem to love the taste.

I learned how to make the quiche Lorraine for special occasions when I am serving guests; especially buffets. They can be prepared ahead of time and warmed up before placing on the buffet. They go well with an early morning breakfast or a later brunch idea. This recipe is great when only served with salad and bread. The following recipe is a great breakfast ideas or a wonderful Easter brunch recipe. Gruyere cheese is a little more salty so I am not adding salt to the recipe.


How to Make Quiche Lorraine RecipesHow to Make Quiche Lorraine Recipes
  • 12 Slices bacon
  • 8 Ounces grated Gruyere cheese
  • ½ Small finely chopped onion
  • 2 Cups heavy cream
  • 4 Eggs
  • ½ Teaspoon black pepper
  • Puff pastry to line the pie plate

Preheat oven to 400F degrees.

Fry bacon until crisp; drain on paper towels and chop into small pieces.

Mix together the bacon, onion and cheese; Sprinkle over pastry line pie plate.

Beat together the cream, eggs and black pepper; Pour mixture over the bacon mixture in the pie shell.

Bake for 35 to 45 minutes or until point of knife inserted in the middle comes out clean.

Cool for 15 minutes before serving.

Quiche LorraineQuiche Lorraine


The following is a no crust quiche.

  • 2 Tablespoons olive oil
  • 1 ½ Cups small chopped broccoli
  • 2 Cups sliced mushrooms
  • ½ Cup chopped onion
  • 4 Beaten eggs
  • 1 Cup creamy cottage cheese
  • 1 ½ Cups shredded Monterey Jack cheese
  • ½ Teaspoon baking powder
  • 3 Tablespoons flour
  • 1 Teaspoon fresh chopped basil
  • ½ Teaspoon salt
  • 1/8 Teaspoon black pepper

Preheat oven to 350F degrees.

Sauté broccoli, mushrooms and onion in the olive oil until vegetables are tender. Combine the eggs, cottage cheese, shredded cheese, flour, baking powder, basil, salt and pepper in a mixing bowl and beat until blended. Add the vegetable mixture and blend in by hand. Pour into a greased 9 inch greased quiche baking dish. Bake 30 minutes or until point of knife inserted in the middle comes out clean. Set for 10 minutes before serving.


Call this a quiche Lorraine recipe or just quiche, but it is great for company. Make ahead and put in freezer; bake frozen. How Easy!

  • 6 Beaten eggs
  • 6 Tablespoons flour
  • 1 Package (10 ounces) frozen spinach thawed and drained
  • 2 Cups cottage cheese with chives
  • 8 ounces sharp Cheddar cheese cubed
  • ¼ Cup butter

Combine all ingredients; pour into 2 buttered pie plates.

Cover with foil and freeze; bake frozen for 1 hour at 350F degrees.


Broccoli and Ham Quiche LorraineBroccoli and Ham Quiche
  • ½ Pound bulk sausage, browned and drained or ham
  • 1 Medium onion finely diced
  • 1 Unbaked deep dish pie shell
  • 1 Can (15 ounces) asparagus spears or broccoli
  • 4 Ounces shredded Cheddar cheese
  • 4 Eggs
  • 2 Cups cream
  • ½ Cup minced parsley
  • Salt/pepper to taste
  • Pinch nutmeg

Sauté sausage and onion until brown and crumbly; drain.

Cover bottom of crust with sausage mixture; top with drained asparagus cut in 1 inch lengths.

Cover asparagus with shredded cheese.

Combine and beat eggs; add and blend in cream, parsley, salt and pepper.

Pour over meat, asparagus and cheese; sprinkle with nutmeg.

Bake for 15 minutes in preheated oven at 425F degrees.

Reduce heat to 350F degrees and bake 45 minutes longer or until set in middle.


Try adding seafood to your quiche Lorraine; this crab quiche is delicious.

  • 1 Deep dish or 2 regular pie shells unbaked
  • 1 Cup shredded Swiss cheese
  • ½ Cup grated Parmesan cheese
  • 3 Tablespoons flour
  • 1 ½ Cups milk
  • 5 Eggs
  • ¼ Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1/8 Teaspoon nutmeg
  • 1 Can (5 ½ ounces) flaked crabmeat drained
  • 1 Package (10 ounces) frozen chopped spinach, thawed and drained

Preheat oven to 400F degrees.

Bake shells for 10 minutes; then reduce heat to 350F degrees.

Toss cheese and flour together; combine eggs, milk, salt, pepper and nutmeg.

Combine milk mixture, cheese mixture, spinach and crab together; pour into pie shells.

Bake at 350F degrees (deep dish for 50 minutes) (2 regular size for 40 minutes).

› Easter Quiche

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