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Quiche Lorraine Recipe – How to Make it in 9 Simple Steps

Despite its French sounding name, Quiche Lorraine is actually of Germanic origins, since it hails from the area of Lorraine, a place with German roots. Quiche Lorraine sounds like it should be complicated to make but, surprisingly, it is pretty simple. Try it today with our easy to follow recipe.

Although most people would think that quiche is of French origins, they would actually be wrong. Surprisingly, quiche is of German origins. This dish originally came from the area of Lorraine, which has been under Germanic rule at various times in its history. The oldest recipes for quiche were a simple savory pie that featured eggs, milk or cream, and rich, fatty meats like ham or bacon.

Quiche Lorraine was typically a regional dish until after World War 2. Troops from all over the world flooded into France to liberate the French people from the Nazi Germans, and while they were there those foreign troops came to gain an appreciation for many of the French dishes they sampled while they were there. One such dish was Quiche Lorraine. The layers of cheese and meat surrounded by a smooth, eggy custard caused the soldiers to take the recipe back to their native homes after the war.

This is a close look at a freshly-baked quiche lorraine.

Quiche Lorraine Recipe

April Freeman
Perfect for brunch or even a light dinner, Quiche Lorraine brings to mind upper crust tea parties. Although this recipe sounds complicated and time-consuming to create, Quiche Lorraine is actually a fairly simple recipe. With creamy Swiss cheese, eggs, and bacon, Quiche Lorriane is good hot or cold, and you can give it a try today with our easy to follow the recipe.
Prep Time 20 mins
Cook Time 45 mins
Cooling Time 10 mins
Total Time 1 hr 15 mins
Cuisine German
Servings 8 Servings


  • Frying Pan
  • Small bowl
  • Pastry blender
  • Rolling Pin
  • 9 Inch Pie Pan
  • Medium-Sized Bowl
  • Wire whisk


  • 1 cup Flour
  • ¼ cup Shortening
  • 6 tbsp Ice Water
  • ¼ teaspoon Salt
  • 6 slices Bacon
  • 1 cup Shredded Swiss Cheese or 8 slices
  • ¼ cup Chopped Onion
  • 4 pcs Eggs beaten
  • 2 cups Half and Half
  • ¾ teaspoon Salt
  • ¼ teaspoon White Sugar
  • teaspoon Crushed Red Pepper Flakes


  • Preheat oven to 425 degrees.
  • Cook the bacon by microwaving it or cooking it in a frying pan until it is crisp. Drain it on paper towels, dabbing it to remove the grease. Crumble the bacon into small bits.
  • In a small bowl, mix together the flour and 1/4 teaspoon salt. Using a pastry blender or a fork, cut the shortening into the flour until coarse crumbs are formed by the mixture. It should resemble cornmeal. Drizzle about half of the ice water into the flour. Stir a bit with a fork and slowly add the remaining water a little at a time. When the dough begins to stick together in a ball, you’ve added enough water.
  • Use your hands to gather together the dough into a ball and press it into a disk.
  • Place the dough onto a lightly floured surface and use a rolling pin to roll it into a 12-inch diameter circle. Gently fold the dough into quarters and lift it into a nine-inch pie pan. Unfold the dough and center it in the pan, trimming the edges and creating a decorative rim around the circumference of the pan. Set the pie crust aside as you create the filling.
  • Sprinkle the bacon, onions, and cheese into the bottom of the crust-lined pie pan in an even layer.
  • In a medium-sized bowl, beat together the eggs, half and half, salt, sugar, and pepper using a whisk. Pour the mixture into the pastry shell over the top of the cheese, bacon, and onion.
    The filling is mixed in a medium-sized bowl.
  • Place the quiche in the center of the oven and bake it for about 15 minutes. Then reduce the heat to 300 degrees and bake the quiche for another 30 minutes. You can test whether the quiche is done by inserting a knife into the quiche about an inch from the edge. When the knife comes out clean, it is fully cooked.
    The finished crust and filling ready to bake.
  • Remove the quiche from the oven and allow it to cool for about fifteen minutes before cutting into wedges and serving it.
    A freshly-baked quiche lorraine.


Along with World War 2, Julia Child was also responsible for the spread of Quiche Lorraine in the United States. Julia lived in France and wrote the book, Mastering the Art of French Cooking. Later in her life, she had one of the most popular cooking television shows broadcast in the United States during the 1960s. Her recipe for Quiche Lorraine introduced this recipe to the United States general public.
Our recipe for Quiche Lorraine hails back to the simple dish that originated in the French countryside. While quiche sounds fancy and upscale, in reality, the recipe is quick, easy, and uncomplicated to make. Our recipe includes instructions and ingredients for making a pastry crust from scratch. However, if you do not feel like making a pie crust or you do not have much time in your schedule, you can use a premade crust from the dairy case in your local grocery store.
Chances are, nobody will even be able to taste the difference. After you line the pan with a crust, the rest of the recipe is simple to make. All you have to do is scatter some ingredients in the crust, mix together the filling components, and pour it into the pan, baking it for forty-five minutes or so.
Keyword Brunch, Quiche Lorraine, Recipe

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