Quiche Lorraine

Pâte Brisée for 9″ shell
6-8 strips of thick-cut Bacon, diced, cooked
4 Eggs
1 1/2 cups Heavy Cream
1/4 tsp Salt
1/4 tsp ground Black Pepper
1/4 tsp ground Nutmeg


  • Preheat the Oven to 375° F
  • Place the Pâte Brisée in a Spring-Foam Pan or Tart Pan or Pie Pan, and crimp the sides and edge as desired.
  • Bake for 15 minutes and remove to the side.
  • Sprinkle the Bacon pieces throughout the Pie shell.
  • In a large bowl beat the Eggs and combine with the Heavy Cream, Salt, Pepper, and Nutmeg.
  • Pour over the Bacon in the Pie shell.
  • Bake for 40-45 minutes.

NOTES: Quiche Lorraine does not traditionally have Cheese, however most recipes do add Gruyère or Swiss. The addition of cheese or other ingredients connotes a different type of Quiche such as Vosgienne or Alsacienne (Cheese and Onion). Because I am someone who enjoys the fine details, below in the Variations section you will find the similar Quiches that are often all called Quiche Lorraine.

Quiche originated in the medieval German region of Lothringen or what is the modern day Alsace/Lorraine region of France. It was called Küche in the original Lorraine Franconian dialect.  French pronunciation influence changed the name to “kishe” and later quiche.

Quiche Vosgienne – Add 1-2 cups shredded Gruyère Cheese on top after adding the custard mixture.
Quiche Alsacienne – Add 1 small diced white Onion when adding the bacon. Add 1-2 cups shredded Gruyère Cheese on top after adding the custard mixture.

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