Start Reading Mode
0 0
Quiche Lorraine

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 pastry for a 9-inch single crust
1/8 tsp cayenne pepper
1/4 tsp white sugar
3/4 tsp salt
2 cups light cream
12 slices bacon
4 eggs--beaten
1/3 cup minced onion
1 cup shredded Swiss cheese

Quiche Lorraine

  • Non Veg
  • 1 hr 15 mins
  • Serves 8
  • Medium



Quiche Lorraine is a delicious cuisine which combines Swiss cheese, bacon, and onions and presents them in the perfect way in the middle of the eggs and cream.

This eternal, classic cuisine is ideal to be devoured at any time of the day be it breakfast, brunch, lunch, supper, or only as a delicious snack.

It is easy to prepare and doesn’t take much of your time and efforts.

Here is how you can prepare the delicious Quiche Lorraine.

Health Benefits

  • Protein

Due to the dish’s high egg content, quiche is a rich source of protein. The protein content also depends on the ingredients you add such as meat or other protein-rich elements in addition to the eggs used. Quiche has all the essential amino acids your body needs.

  • Fiber

Quiche contains fiber-rich fillings. To increase the fiber content of your quiche, load it with vegetables.

  • Vitamins and Minerals

Eggs in quiche make it rich in vitamins and minerals too. Vitamin B12, calcium, iron, and zinc are some of these essentials which keep you healthy.

Its pastry crust and cheese is something to look out for, if you are trying to watch the calorie intake. Simply sprinkle your baking dish with canola oil you add vegetables and eggs to devour quiche without eating pastry. Limit the amount of cheese you use to cut down on fat intake.

If you like meat in quiche, you can reduce the fat content in it by selecting lean cutes, like sliced skinless chicken breast instead of high-fat ham or bacon.

(Visited 62 times, 1 visits today)

How to Make Quiche Lorraine

  1. Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
  2. Take a large skillet and put bacon in it. Fry over medium to high heat, until it is crisp.
  3. Draw off and lay on paper towels to drain and then chop roughly.
  4. Add bacon, cheese, and onion into the pastry shell.
  5. Take a medium-sized bowl and whip eggs, cream, salt, sugar and cayenne pepper together. Dispense the mixture into the pastry shell.
  6. Bake it for 15 minutes in the preheated oven. Lower down the heat to 300 degrees Fahrenheit or 150 degrees Celsius, and bake for another 30 minutes, or to the point that if a sharp knife is put in 1 inch from the edge, it comes out clean.
  7. Allow quiche to stand for 10 minutes before cutting it into wedges.
  8. Serve!


  • Quiche is widely recognized as a French dish
  • Recipes for eggs and cream prepared in pastry containing meat, fish, and fruit were pronounced as Crustardes of flesh and Crustade in the fourteenth century.

‘The Forme of Cury’ is their name in the fifteenth century cookbooks, for example, the Italian Libro de arte coquinaria.

Melanie Green

Pâté de Canard d’Amiens
Pâté de Canard d’Amiens
Radish Juice
Radish Juice
Pâté de Canard d’Amiens
Pâté de Canard d’Amiens
Radish Juice
Radish Juice

Add Your Comment