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The World’s Best Quiche Recipe

19 September 2010

Quiche LorraineQuiche Lorraine

Quiches are easy to make and take under an hour from start to finish, making them an ideal weeknight dinner item, and – the bonus – can be served hot or cold. Another good thing about quiche … the divine smell that fills the house. And to the person who coined the phrase about men and quiche I would point out that a basic quiche consists of bacon, eggs, cheese and looks like a pie — what’s not to love?


Pastry for 9-inch pie

8 slices bacon, cut into ½-inch pieces

¼ cup chopped green onions

1 cup (4 ounces) shredded Swiss cheese

1 cup (4 ounces) shredded Cheddar cheese

6 eggs, beaten

1 cup whipping cream

½ tsp salt

Dash of white pepper

1/8 tsp ground nutmeg

Ground nutmeg


Line a 9-inch quiche dish (any round pie dish will do) with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes, remove from oven, and gently prick with a fork. Bake an additional 5 minutes.

Mix together the Swiss and Cheddar and divide mixture in half. Sauté bacon and onions in a skillet until browned; drain well, and sprinkle evenly in pastry shell. Top with 1 cup cheese and set aside.

Combine eggs, cream, salt, and pepper and 1/8 tsp ground nutmeg, stirring well. Pour mixture into pastry shell, and top with remaining 1 cup cheese. Sprinkle with nutmeg. Bake at 350° for 35 minutes or until set. Let stand 10 minutes.

Nat’s Notes:

  • I use a pair of kitchen shears to cut up the bacon and onions.
  • I find it’s worth the time to make a super-easy homemade piecrust instead of using a store-bought one.
  • Better to undercook the quiche than to overcook it. It will set a bit during the cooling period. You can always put it back in the oven if needed.

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3 Comments to “The World’s Best Quiche Recipe”

  1. I am looking forward to making this….I have been looking for a good Quiche Lorraine with whipped cream…looks so yummy.

    • Sheila,

      It is decadent! Rich, creamy and probably my favorite meal of all time to make. I make it at least once a month and today was that day! I would just mention that when you brown the bacon, don’t put the green onions in the pan until the last minute or they tend to blacken. You still want them to be recognizable as green onions! Also, don’t overcook the quiche or it will have the consistency of scrambled eggs — I like mine ever-so-slightly on the creamy versus over-baked side.

      Hope you like it!

  2. I made this quiche for Easter Sunday Brunch and it was to die for! My grand-son-in-law Said “Jedda (what my grandchildren call me) If you and made two of those you would have had to roll me out of here! Will go in my favorites! Thanks you for sharing.

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