Quiche Lorraine

Quiche Lorraine
Whenever I want to celebrate an occasion such as Mother’s Day, or turn a brunch or luncheon into a special event, I immediately think of quiche! There is much to love about this luscious, custardy dish.

Quiche is versatile. You can make it to order, satisfying both meat lovers and vegetarians based on the fillings you choose. You can serve a hearty quiche by itself, or a lighter quiche with fruit and salad. You can stretch your budget by incorporating your leftovers in this dish!

My husband loves meat, so we created this twist on Quiche Lorraine to satisfy his heartier appetite. We added a few extra ingredients – ham and red pepper – to add flavor and make it more substantial than an ordinary quiche!

If you would prefer to make a vegetable quiche, simply remove the meat and add whatever seasonal veggies you desire. However, adding vegetables increases the water content in your quiche, so you will need to adjust the baking time. Also, be sure to add an additional ½ teaspoon of salt to the recipe if you remove the bacon and ham.

Have fun experimenting!


1 Disk of Flaky Pastry Dough, Refrigerator Cool
4 Tablespoons Chopped Bacon
1/2 Cup Diced Ham
1 ½ Cup Swiss or Gruyere Cheese – Shredded
½ Cup Finely Chopped Red Pepper
5 Eggs
2 Cups Heavy Cream
1/3 Teaspoon Nutmeg
½ Teaspoon Salt


Note: Before you begin this recipe, create your Flaky Pastry Dough.

1. Preheat the oven to 425 degrees.

2. Place the pastry dough on a highly floured surface and roll it out into a 12” disk.

3. Place the dough into a buttered 9” pie pan, patting it into all of the edges. Fold the dough into a double thickness along the top edge and form neatly.

4. Cover the dough with foil, including the edges and then cover with pie balls.

5. Place in the freezer for 5 minutes.

6. Bake for 10 minutes.

7. Remove the foil and pie weights and set aside on a cooling rack.

8. Reduce the temperature in the oven to 375 degrees.

9. In a mixing bowl with the whisk attachment, whip the eggs until smooth.

10. Add the cream, nutmeg and salt and mix until thoroughly combined.

11. Add half of the cheese, bacon, ham and red peppers, mixing to just combine.

12. Sprinkle the remaining half of the cheese on the bottom of the now cooled pie crust.

13. Ladle in the egg and cream mixture until the pie shell is full.

14. Bake for approximately 55 minutes until the center of the quiche is set.

15. Cool for 10 minutes and serve warm.

Recipe Resources

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67 Responses to “Quiche Lorraine”

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  1. That’s so yummy looking. I’ve yet to try to make a Quiche . It sure looks dellish.

  2. I haven’t made quiche in years and now I’m craving it. What a great idea for a spring brunch!

  3. Teresa says:

    Yum. I did a quiche recipe this week also. Yours looks so delicious!

  4. anita says:

    Can I just say that I’m hungry AGAIN!!

  5. NatureGirl says:

    Quiche is my favorite…love this twist…Happy AlphabeThursday!

  6. Emille says:

    Quiche Lorraine is in our family a tradition to be served at Christmas morning -it often becomes brunch:) It’s a different recipe where the crust is not baked beforehand. Great Q!

  7. Oh you!

    I had planned to visit 10 or so A-T links and now I’m starving.

    I love Quice Lorraine. And this looks like an especially tasty version!

    Thanks for sharing it!


  8. Miz Helen says:

    Hi Ramona,
    Thanks so much for sharing this awesome Quiche Lorraine with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

  9. Looks nice and tasty. Thanks for sharing at the link up.

  10. Mother of 3 says:

    I just adore quiche! We make it at least once a month with a fresh green salad for dinner.

  11. Thanks so much for linking up at the #BloggingGrandmothersLinkParty 37! Shared x 3 ♥

  12. Allyson says:

    It’s nice with quiche you can change it up with the additions. I think the meaty option would be my preference.


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