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25 min Prep
2 hr 5 min Total
Pie Iconb
6 Servings


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Quiche Lorraine has a savory custard and is usually flavored with bacon and Swiss or Gruyere cheese. Our version of Quiche Lorraine is just that: made with a creamy, cheesy, savory center and baked on a flaky, warm crust for a brunch recipe that’s filling.

Ingredient List
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/3 cup plus 1 tablespoon shortening
  • Small check mark in a circle icon2 to 3 tablespoons cold water
  • Small check mark in a circle icon8 slices bacon, crisply cooked, crumbled (1/2 cup)
  • Small check mark in a circle icon1 cup shredded Swiss or Cheddar cheese (4 oz)
  • Small check mark in a circle icon1/3 cup finely chopped onion
  • Small check mark in a circle icon4 large eggs
  • Small check mark in a circle icon2 cups whipping cream or half-and-half
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon pepper
  • Small check mark in a circle icon1/8 teaspoon ground red pepper (cayenne)
  1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
  5. Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
  6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • Baking the crust a bit before adding the filling helps to keep it crisp.
  • Seafood Quiche: Substitute 1 cup chopped cooked crabmeat (patted dry), imitation crabmeat, cooked shrimp or salmon for the bacon. Use 1/3 cup finely chopped green onions; increase salt to 1/2 teaspoon.
  • Spinach Quiche: Substitute 1 box (9 oz.) frozen chopped spinach, thawed and squeezed to drain, for the bacon. Sprinkle over onion and cheese.
  • No time to make your own crust? Look for Betty Crocker™ pie crust mix, or consider using a ready-to-go refrigerated pie crust.
  • For Mushroom Quiche, add a 4-ounce can of mushroom pieces and stems, drained, and a 2-ounce jar of diced pimientos, well drained, with the bacon.