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Quiche Lorraine

Quiche Lorraine

Chopped onion, shredded Swiss cheese and egg form a rich mixture for this Quiche Lorraine. Baked in a deep-dish crust and seasoned with pepper and nutmeg this is the perfect dish for a church supper, potluck, etc. Quiche fits a variety of meal occasions from brunch to dinner and also makes an outstanding appetizer.



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

5 min. prep
45 min. total
8 servings

If using metal or foil pans, bake on preheated heavy-duty baking sheet.

Nutrition Information: Serving Size: 1/8 of Recipe Servings Per Recipe: 8 Amount Per Serving Calories: 280 Calories from Fat: 170 Total Fat: 18g (28% of DV) Saturated Fat: 8g (40% of DV) Cholesterol: 120mg (40% of DV) Sodium: 430mg (18% of DV) Carbohydrates: 15g (5% of DV) Dietary Fiber: 0g (0% of DV) Sugars: 6g Protein: 14g

Vitamin A: 6% of DV Vitamin C: 2% of DV Calcium: 30% of DV Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Nestlé and

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