New Quiche Lorraine recipe

All Recipes Breakfast and Brunch Recipes Eggs Quiche


4 slices bacon
1 (9 inch) frozen deep dish pie crust, thawed
½ cup diced white onion
1 clove garlic, minced
1 cup half-and-half
½ cup sour cream
4 large eggs, beaten
½ cup shredded Swiss cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ cup chopped fresh parsley

Nutrition Info

391 calories
carbohydrate: 27.1 g
cholesterol: 134.2 mg
fat: 27.7 g
fiber: 2.4 g
protein: 10.2 g
saturatedFat: 12.3 g
servingSize: -
sodium: 477.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble. Reserve about 2 tablespoons bacon drippings in the skillet.

  3. Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.

  4. Place thawed pie crust in a pie dish, prick holes in the bottom and sides of crust using a fork.

  5. Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).

  6. Whisk half-and-half and sour cream together in a bowl, beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture, add bacon, onion mixture, and parsley. Pour mixture into the crust.

  7. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.

Recipe Yield

1 9-inch quiche

Recipe Note

I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!

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