Quintessential Classic Quiche Lorraine

"This old standby still reigns at Paris sidewalk cafes and bistros. If you are looking for a a creamy custard style Quiche Lorraine, this will make you & your tummy very happy. I made my husband and guests very happy! Be sure to follow the suggestion mentioned to prevent a soggy crust while baking. It REALLY works! You can use a 9" pie plate or 10" tart pan with removable bottom. This recipe hails from Joyce White, Chicago Tribune, January 2010."
photo by a food.com user photo by a food.com user
Ready In:
1 pie


  • 3 large eggs, at room temperature, divided see below
  • 1 12 cups milk, at room temperature
  • 14 teaspoon ground nutmeg
  • 14 teaspoon ground red pepper, ie. cayene
  • 1 cup gruyere cheese, grated, substitute Swiss, Jarlsberg lite works well
  • 9 inches pie crusts, partially baked, see recipe note
  • 7 -8 slices crisp bacon, substitute 1/2 C cooked ham, small dice


  • Preheat oven to 400°F.
  • Partially bake pie crust for 20 minutes. Remove from the oven.
  • TURN DOWN oven temperature to 375°F.
  • Separate one of the 3 eggs, reserving the yolk and white. In a large bowl add 2 eggs and the yolk to bowl, reserving the egg white. You will add the egg white back to this bowl shortly.
  • Using the reserved egg white, liberally brush the bottom and sides of the pre-baked crust. Set aside the crust. Add the egg white to the other eggs and beat lightly.
  • Stir in milk, nutmeg, and red pepper. Whisk until well blended.
  • Sprinkle half the grated cheese over the bottom of the pre-baked pie shell.
  • Top with crumbled bacon or diced ham.
  • Pour in the egg-milk mixture.
  • Sprinkle with the remaining cheese.
  • Reminder: OVEN TEMPERATURE should be 375° before proceeding.
  • Place the pie on the bottom of the oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. My quiche took longer to bake. I added time in 5-7 minute increments until done.
  • *If your pie crust is browning too quickly, cover with strips of aluminum foil.
  • Let quiche cool on a wire rack for 5 minutes; cut into wedges.

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Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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