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Quiche Lorraine 


  • 4 large eggs, slightly beaten
  • 2 cups heavy cream
  • 1/2 cup chopped scallions (or green onions)
  • 4  strips bacon, fried crisp and crumbled
  • 1 1/4 cups grated Jarlsberg cheese
  • 1/2 cup grated Le Gruyere or other cheese of your choice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 1/2 cup chopped spinach, steamed (optional)
  • Topping Saute'd leeks, carrots and green onions
  • 9" pie dish unbaked pie shell

Temperature: 450 ° F


Preheat oven to 450 degrees Sauté scallions and bacon and distribute on bottom of pie shell. Mix rest of ingredients and pour into pie shell. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for about 45 minutes longer, until center is firm and top is golden. If using a tart pan, bake for about 30 minutes after reducing heat to 350 degrees. Variations: for non-vegetarian versions you can add bacon, ham, chicken or other meats to the sautéed scallions. For vegetarian versions, you can sauté mushrooms, bits of peppers, spinach, zucchini, or use your imagination for a delicious quiche, made to your own taste. Serve with leeks, carrots and green onions, separately saute'd in butter and arranged on top of baked quiche.

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