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Quiche Lorraine

Course Breakfast


  • 6-8 pieces thickly-sliced bacon
  • 1 8 inch partially baked pastry shell placed in a quiche baking pan
  • 3 large eggs
  • 1 ¼ - 1 ½ cups heavy cream
  • ¼ teaspoon salt
  • Pinch of pepper
  • Pinch of nutmeg
  • 1 tablespoon butter


  • Preheat oven to 375°F.
  • Slice bacon son that it is ¼ inch thick, and about 1 inch in length. Brown lightly in a frying pan, then drain. Place in bottom of pastry shell.
  • Whisk eggs, cream, and seasonings in a mixing bowl to blend. Pour cream mixture into partially-baked pastry shell.
  • Cut butter into small pieces and distribute evenly over the top of the cream mixture.
  • Bake in upper third of oven for 25-30 minutes, or until quiche is puffed and browned and a knife plunged into the middle of the custard comes out clean. Can serve hot, warm, or cold.