A slice of quiche lorraine with daffodils in the background
Breakfast, Holiday favorites

Quiche Lorraine

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Quiche Lorraine is a favorite consisting of ham (or crispy bacon), Swiss cheese and onion. Not only is quiche easy to make, it’s a classic for Easter brunch or family gatherings.

A slice of quiche lorraine with daffodils in the background
Quiche Lorraine ~ an Easter brunch classic

Quiche is essentially an open-faced pie popular in French cuisine, but also other parts of the world. Quiche Lorraine is named after the Lorraine region in France where this version is common. Salt, pepper, nutmeg and a dash of cayenne pepper are most common spices in quiche Lorraine. I also like the addition of fragrant thyme which pairs beautifully with the nutmeg. Add just the smallest amount of cayenne or leave it out if you prefer. A hint of spice is what is needed here. See below for additional tips on making the perfect quiche.

Quiche is a great way to use up leftover meats and vegetables. Saute the vegetables first.

Ingredients for quiche Lorraine.
Eggs, ham, Swiss Emmentaler, cream, nutmeg and thyme ingredients

This recipe for quiche Lorraine easily serves six to eight people.

Tips for quiche

  • Do not over beat your eggs. If you add too much air, your quiche will rise and then flop.
  • Use regular half and half, not fat free half and half.
  • Adding a little flour to the shredded cheese (about 1/2 tsp) helps thicken the quiche as it bakes.
  • Pre-cook vegetables. If you decide to add more vegetables to your quiche, make sure they are pre-cooked so as not to introduce more liquid to the mixture. Sun-dried tomatoes, cooked broccoli, mushrooms, red bell pepper or spinach are wonderful additions to quiche recipes.
Quiche Lorraine on a stand.

Quiche Lorraine

Need an easy Easter brunch recipe? Quiche Lorraine is a favorite consisting of ham (or crispy bacon), Swiss cheese and onion.

  • 1 9 inch pie pastry shell (unbaked)
  • 2 ounces Swiss emmentaler cheese (shredded)
  • 1 tsp flour
  • 1/2 cup cooked ham (diced)
  • 1/4-1/2 cup onion (finely diced)
  • 6 large eggs
  • 1 1/2 cups half and half cream
  • 1 pinch salt and pepper
  • 1 pinch nutmeg
  • 1 tbsp fresh thyme leaves (diced)
  • 1/2 pinch cayenne pepper (optional)
  1. Preheat the oven to 375 F. In a small bowl, combine the shredded cheese with the flour. Sprinkle the ham and onions in the pie pastry shell. In a large bowl combine the eggs, half and half and seasonings. Mix but do not over beat the eggs. Add half the cheese to the pastry shell, then the egg mixture. Top with the remaining cheese. Bake for 50 minutes to 1 hour or until a knife comes out clean in the center.

Additional tips for the perfect quiche:

  1. Do not over beat your eggs. If you add too much air, your quiche will rise and then flop.
  2. Use regular half and half, not fat free half and half.
  3. Adding a little flour to the shredded cheese (about 1/2 tsp) helps thicken the quiche as it bakes.
  4. Pre-cook vegetables. If you decide to add more vegetables to your quiche, make sure they are pre-cooked so as not to introduce more liquid to the mixture. Sun-dried tomatoes, cooked broccoli, mushrooms, red bell pepper or spinach are wonderful additions to quiche recipes.
 

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