Saturday, December 17, 2011

Quiche Lorraine

My mom makes this quiche.  She used to make it for when "the ladies" were coming over for lunch.  When I was little, I felt grown up when I got to eat some too.

Quiche Lorraine is still my favorite quiche and I always feel special and "lady like" when I order it in a restaurant.  My mom's recipe is still the best.  Here it is.

9" deep dish pie shell
1/2 pounds of bacon, cooked and crumbled
6 oz (1 1/2 cups) shredded Swiss cheese
3 eggs
1 1/2 cups half and half
3/4 teaspoons salt
dash of nutmeg
dash of Cayenne pepper
1 Tablespoon flour

Sprinkle bacon on the bottom of the pie shell.  Sprinkle cheese on top of bacon.  Beat eggs and the rest of the ingredients together and pour in the pie shell.  Bake at 375 degrees for 35-40 minutes or until the center is set.

My quiche has baked as long as 1 hour before.  Just watch the pie shell so that it does not burn.  If it starts to get too brown, cover the shell in foil and bake until the quiche is set.

I hope you enjoy this.  It is my favorite!

I am linking up at Metamorphosis Monday and these other Awesome Parties!


  1. i think the nutmeg and cayenne combo makes everything better! i put both those spices in my homemade mac & cheese. i just might have to try this, since i'm pretty much obsessed with quiche!

  2. I'll have to try your recipe. My Mom makes a delicious spinach quiche (to get kids to eat spinach you have to be a crafty) ... Yours looks great

  3. This sounds delicious! I love bacon in anything! Thanks for sharing on Sweet Indulgences Sunday.

  4. I never knew a quiche was so easy to make! Thanks for sharing. I will have to try this.

  5. oh yum! Would love for you to come over to my tasty Tuesday party and link up! Link back to my blog so I can feature you!!!

  6. Hi Mamie,
    We are Quiche lovers here at The Cottage and your Quiche Lorraine looks delicious. A great Quiche for the holidays! Thank you so much for sharing with Full Plate Thursday. I am wishing you and your family a very Merry Christmas!
    Come Back Soon,
    Miz Helen