Quiche Lorraine

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Recipe for cooking Quiche Lorraine. This recipe, originally developed by the Nestle company in the 1970s is perfect for brunch or for a luncheon.


  • 6 slices of bacon, chopped
  • 1/2 cup onion, chopped
  • 1 1/2 cups (6 ounces) shredded Swiss cheese
  • unbaked 9-inch deep-dish pastry pie shell
  • 1 1/2 cups (12 ounces can) evaporated milk
  • 3 large eggs, well beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg


  1. Preheat oven to 350° F. Cook bacon in a large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into the bottom of the pie shell. Top with bacon mixture. Combine evaporated milk, eggs, salt, pepper and nutmeg in a small bowl until blended. Pour into pie shell. Bake for 30-35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes in a wire rack before serving.