Quiche Lorraine

A classic recipe for Quiche Lorraine

Yield: 2 quiches

Prep Time: 25 minutes

Cook Time: 45 minutes

Quiche Lorraine


  • 2 unbaked 9-inch pie crusts
  • 1 tablespoon salted butter
  • 1 bunch green onions, minced
  • 8 ounces sliced fresh mushrooms
  • 4 slices bacon, chopped, fried until crisp & drained
  • 4 thin slices of ham, shredded
  • 1/2 pound Swiss cheese, grated
  • 6 large eggs, beaten
  • 1 1/2 cups evaporated milk
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • dash of nutmeg
  • dash of black pepper


  1. Preheat oven to 400 degrees F. Press pie crusts into two 9-inch pie pans and crimp the edges. Bake for 10 minutes in a 400 degree oven. Then reduce oven to 350 degrees F.
  2. Sauté onions and mushrooms in the butter until softened. Layer bacon, onion/mushrooms, ham and cheese in the two crusts.
  3. In a medium bowl, combine eggs with the remaining ingredients and mix well. Pour into filled crusts and bake for 35 minutes, or until a knife inserted in the center comes out clean.


  • This recipe can be halved if you only want to make one quiche.
  • When pre-baking pie crust, line with parchment paper and fill with dried beans to prevent the pastry from puffing. Or, use pie weights if you have them.
SOURCE: RecipeGirl.com

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