Quiche Lorraine

Prep 10 min


Cook 50 min


Ready in 60 min

This classic quiche has a delicious, flaky pie crust with a bacon, egg, and cheese filling and is perfect for brunch.


  • 1 pkg (15 oz/425 g) refrigerated pie crust (1 crust) or homemade pie dough
  • 8 slices bacon, chopped
  • 4   eggs
  • 1 cup (250 mL) heavy cream
  • 1 cup (250 mL) milk
  • ¼ tsp (2 mL) each salt and pepper
  • ⅛ tsp (1 mL) ground nutmeg
  • 4 oz (125 g) cheddar, Swiss or gruyere cheese, grated (1 cup/250 mL)
  • Optional garnish: chopped chives


  1. Preheat the oven to 350°F (180°C).
  2. Press the pie dough into the Stone Pie Plate and pierce the bottom with a fork.
  3. Cook the bacon in a skillet over medium heat until browned. Drain the grease.
  4. Whisk together eggs, cream, milk, salt, pepper, and nutmeg in a large mixing bowl. Stir in the bacon and grated cheese. Pour the egg mixture over the dough.
  5. Bake for 45–50 minutes, or until a knife inserted in the center comes out clean. Cool 5–10 minutes before serving. Garnish with chives, if you’d like.


  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 440, Total Fat 36 g, Saturated Fat 18 g, Cholesterol 170 mg, Sodium 540 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 3 g (includes 0 g added sugar), Protein 13 g

Cook's Tips:

Great recipe for breakfast, brunch, or dinner! Serve with a side salad.

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