Although Quiche Loraine had its origins in Germany (“Quiche” comes from the German word “kuchen” which means cake and Loraine is a region in France), it has become one of the true iconic specialties of France. Originally, there was no cheese in the dish and it was cooked in a cast-iron skillet. Today, however, it is usually made with eggs, cheese and bacon, and can be found in most French cafes, but travels well on picnics and in school lunch boxes. It can be served hot, room temp, or even cold. When served with fruit or a side salad, you have a hearty meal! Try our Quiche Loraine Recipe for dinner tonight!

Note: You can make your own 9″ pie crust or use a pre-made 9″ deep dish pie crust . I used a pre-made crust but I included my go-to crust if you want to make your own.

Ingredients for one 9″ double pie crust for the Quiche Loraine Recipe

2 1/4 cup all-purpose flour
1 cup vegetable shortening
1 teaspoon salt
6 tablespoons ice cold water
waxed paper

Directions for Pie Crust for the Quiche Loraine Recipe

Mix flour and salt together.

Use a pastry blender or food processor to mix ingredients together. Dough should be coarse and crumbly, do not over mix.

Add cold water 1 tablespoon at a time until the dough just holds together. Do not over mix.

Divide dough in half. Wrap and freeze one half of the dough to be used later.

With floured rolling pin, roll pastry 2 inches larger than upside-down 9-inch quiche dish or pie plate. Place crust into a lightly greased pan. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Flute the edges as desired.

Ingredients for the Filling for the Quiche Loraine Recipe

8 slices of bacon, cooked and crumbled
1 medium onion, chopped in small pieces
4 eggs, beaten
1 1/2 cups shredded cheese, Swiss or Gruyere
2 cups heavy cream (whipping cream) or half and half
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Directions for Quiche Loraine for the Quiche Loraine Recipe

Preheat oven to 325 degrees F.

Cook bacon until crisp. Remove from heat and drain reserving 2 tablespoons of drippings. When slightly cooled, crumble the bacon and set aside.

Cook onion in the reserved drippings until golden and translucent. Drain and set the onion aside.

In a large bowl beat eggs, then add cream, salt, pepper, and nutmeg.

In a separate bowl, toss the grated cheese with the flour. Add to the egg mixture.

Add bacon and onion and mix well.

Pour into the pie shell.

Bake for 35 to 45 minutes, or until a knife inserted halfway between the center and edge of the pie comes out clean. The center should wiggle slightly when the pan is lightly shook.

Remove from oven and allow the pie to stand for at least 10 minutes because the center of the pie will continue to cook.

The pie can be served hot, at room temperature or cold. It’s delicious all ways!

NOTE: So… the pie is looking perfect. At 35 minutes I start to check it. Then… my phone rings. I am a mighty multi-tasker. I answer the phone with my blue tooth. My hands are free. I check the pie again. A couple more minutes. The phone call is more interesting than I anticipated. I let 5 minutes go by. When I take the pie out… the knife comes out clean but it doesn’t wiggle, jiggle or do any moving at all! Before cutting it open, I know what this means. I let it cook too long and instead of a lovely custard… I got scrambled eggs!!! Now, mind you, it still tasted awesome, but it most certainly was NOT a perfect Quiche Loraine. Moral of the story… pay close attention to the last few minutes of the bake! Here’s a slice of Scrambled Eggs Quiche Loraine!!!