Quiche Lorraine Poupon

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Posted in response to a request. I think this was my first quiche ever made. I had forgotten about this one until it was requested. Great taste and freezes well.

Ingredients Nutrition


  1. Sprinkle cheese, bacon and green onions evenly on bottom of pie crust.
  2. Whisk eggs, cream and mustard in small bowl.
  3. Pour evenly over cheese mixture.
  4. Bake at 375°F for 35-40 minutes or until knife inserted in filling comes out clean.
  5. *Note:can add 1 pkg (10 oz) frozen chopped spinach, thawed, well drained to cheese mixture.
  6. If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
  7. Seal, label and freeze up to two months.
  8. Do not thaw before reheating.
  9. Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.


Most Helpful

This is a terrifice quiche. The savory mustard was a wonderful addition to the bacon. I probably should have made 2 to freeze one. I will the next time I make this. Thanks so much for sharing your 5* recipe!

Miss Annie January 24, 2004

Very tasty! I didn't use any bacon, but added spinach, as suggested... Thanks!

Aoife July 28, 2008

A nice quiche...I liked the tang from the dijon mustard...I must confess I didn't have light cream or swiss cheese, so I used milk and cheddar instead and the results were fine...The freeze/bake later instructions are particularly nice to have for future reference...Thank you for posting this recipe!

Cookin'withGas July 24, 2007

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