Quiche Lorraine Recipe

Quiche Lorraine or I would call it a ‘breakfast pie’ is perhaps the most famous type of quiche. I was craving something a little different for breakfast and I decided to give this a try. The basic ingredients of this recipe include eggs, bacon and cheddar cheese. There are a lot of ways you can change this recipe to your taste. You could use ham in place of bacon and Swiss in place of cheddar. You could also add a vegetable such as broccoli if you choose. This is an absolutely delicious breakfast dish that is very easy to make. To save time you can buy a pre-pared pie crust from the store and just pour the filling into it and bake. Enjoy.

4 eggs 
1 cup sour cream
½ cup bacon (cooked and crumbled)
¾ teaspoon salt
¾ teaspoon Worcestershire sauce
1 dash pepper
1 ½ cups cheddar cheese
1 (9 inch) pre-pared pie crust


Cooking Instructions:

Step 1:
Pre-pare the pie crust and bake in the oven at 325 degrees for 10 minutes. Remove from oven and allow it to cool completely.
Step 2: Meanwhile, in a large bowl beat eggs and add sour cream, salt, Worcestershire sauce, pepper, bacon and cheese. Pour mixture into cooled pie crust.

Step 3: Bake in the oven at 325 degrees for 35 minutes. Remove from oven and allow to cool and finish setting for 10 minutes. Serve.
(Makes 4 Servings)


5 Responses to “Quiche Lorraine Recipe”

  1. Kathleen — February 26, 2009 @ 7:23 pm

    I love quiche.

    I could eat this every day.

    sheesh now you got me cravin some quiche…

  2. Russell — February 27, 2009 @ 6:55 am

    Too bad I don’t eat bacon, because this looks so good.

  3. sharon — February 27, 2009 @ 8:39 am

    This solves my problem of what to do with my pie shell in the freezer and to feed my picky husband! We JUST said last night he would probably eat anything with cheese and bacon in it. So voila!

  4. Kevin — February 28, 2009 @ 11:11 am

    Savoury breakfast pies are the best!

  5. Gourmet Food — March 8, 2009 @ 9:49 am

    I love quiche and find you can put almost anything in them from shrimp to salsa and they always come out great!

Leave a Comment