Quiche Lorraine is a savory pie made of cream, eggs, and bacon. It takes the name from the Lorraine area in France, famous for its bacon. Cheese is often added to the ingredients.
- Preheat the oven to 375° F (180° C)
- Whisk eggs and cream in a bowl. Season with salt, pepper, and nutmeg
- With a fork, prick sides and bottom of unbaked pie shell about every half inch.
- Layer sliced cheese and bacon bits in bottom of pie crust.
- Pour egg-and-cream mixture over this.
- Bake 30-45 minutes or until the quiche top is golden brown and puffy and crust cooked.
- Let cool a few minutes and slice into serving pieces.
Prepare the crust at home or get one from the store. Stores have chilled or frozen pie crusts ready to bake.
The tiny holes on the crust will prevent it from shrinking or bubbling while cooking.
To make quiche Lorraine only with bacon, omit cheese and add 8 0z bacon, cooked and crumbled.
Serve quiche Lorraine for lunch, with green salad, or as a dinner main course, with and appetizer and other side dishes.
Refrigerate leftovers and serve cold the next day. Quiches freeze well.