15 Quiche Lorraine Recipe Easy

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 quiche lorraine recipe easy that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Quiche Lorraine Recipe Easy

Quiche Lorraine

1 hr 55 min

Frozen pie crust, cheese, heavy cream, milk, eggs

4.718

Simply Recipes

Quiche Lorraine II

1 hr 5 min

Swiss cheese, bacon, single crust pie, eggs, all purpose flour

4.6250

Allrecipes

Quiche Lorraine

Swiss cheese, heavy cream, red pepper, eggs, green onions

4.810

MyRecipes

Quiche Lorraine

2 hr 5 min

Bacon, whipping cream, cheddar cheese, red pepper, eggs

4.5205

Betty Crocker

Easy Quiche Lorraine

1 hr 45 min

Bacon, gruyere cheese, single crust pie, eggs, white pepper

4.130

Foodie Crush

Quiche Lorraine

45 min

Swiss cheese, bacon, heavy cream, parmesan cheese, eggs

5.02.5K

NYT Cooking – The New York Times

Quiche Lorraine – Gold Medal Flour

2 hr 5 min

Bacon, whipping cream, cheddar cheese, red pepper, eggs

No reviews

Gold Medal Flour

Quiche Lorraine

1 hr 15 min

Swiss cheese, homemade pie crust, bacon, cheddar cheese, heavy cream

5.022

Tastes Better From Scratch

Quiche Lorraine

1 hr 15 min

Frozen pie crust, heavy cream, eggs, cayenne pepper, thick cut

5.0185

Once Upon a Chef

Easy Quiche Lorraine with Bacon

1 hr

Swiss cheese, refrigerated pie crust, bacon, heavy cream, eggs

5.05

Easy Weeknight Recipes

Easy Quiche Lorraine

55 min

Swiss cheese, bacon, single crust pie, eggs, all purpose flour

4.5383

Allrecipes

Quiche Recipe

4 hr

Goat cheese, hollandaise sauce, pie crust, heavy whipping cream, eggs

4.9150

Sally’s Baking Addiction

Quiche Lorraine

1 hr 5 min

Swiss cheese, refrigerated pie crust, parmesan cheese, eggs, thick cut

4.01

The Pioneer Woman

Easy Quiche Lorraine Recipe

1 hr

Made pie crust, heavy cream, eggs, black pepper

5.011

Tasting Table

Classic Quiche Lorraine Recipe

2 hr 50 min

Pie crust, bacon, sharp white cheddar, heavy cream, egg white

4.994

Natasha’s Kitchen

12 Related Question Answers About Quiche Lorraine Recipe Easy

What is the secret to a good quiche?

The number one trick to a good quiche is the perfectly fluffy egg filling. If you set aside add-ins and cheese (which we’ll get to later), quiche is basically just egg and milk. Figuring out your proportions couldn’t be simpler – for each egg you use, you need half a cup of milk.

Can I use milk instead of heavy cream for quiche?

The simplest way to reduce the amount of fat and calories in your quiche is actually to eliminate the heavy cream and replace it with a healthier substitute. One swap is to use whole milk for the heavy cream, which will still provide a rich, creamy flavor but without all of the extra calories and fat (via Desert).

What is the difference between a quiche and a quiche Lorraine?

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

How do you make a quiche lorraine fast?

Method

1. Heat oven to 190c, 375f, Gas mark 5.
2. Line a 18cm (7inch) flan dish or sandwich tin with pastry.
3. Fry bacon lightly, then cool.
4. Place half the cheese in the pastry case and cover with bacon.
5. Beat the eggs and milk together, season and pour over cheese and bacon. …
6. Bake for about 40 min until set and golden brown.

Which cheese is best for quiche?

Especially if you prefer to use only one quiche cheese at a time, Gruyere is an excellent as well as classic choice. Blue cheese can be blended with other cheeses for quiche. A sweet, salty cheese, Gruyere becomes stronger the more it’s aged.

What makes quiche Fluffy?

Heavy Cream: The heavy cream creates a thick filling that adds creaminess to the dish and balances the milk out. Milk: To create a quiche that is slightly dense but still fluffy, use a blend of heavy cream and milk.

Should I Prebake crust for quiche?

Prepare the Quiche Crust

And yes, as you’ll see, you should always prebake pie crust for the quiche to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

What can I sub for cream in quiche?

The 10 Best Substitutes for Heavy Cream

1. Milk and butter. Combining milk and butter is an easy, foolproof substitution for heavy cream that’ll work for most recipes. …
2. Soy milk and olive oil. …
3. Milk and cornstarch. …
4. Half-and-half and butter. …
5. Silken tofu and soy milk. …
6. Greek yogurt and milk. …
7. Evaporated milk. …
8. Cottage cheese and milk.

What temperature do I bake quiche?

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. …
3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set.

What kind of cheese is in Quiche Lorraine?

Ingredients

1. Pastry for a one-crust nine-inch pie (see pastry recipe)
2. 4 strips bacon.
3. 1 onion, thinly sliced.
4. 1 cup Gruyère or Swiss cheese, cubed.
5. ¼ cup grated Parmesan cheese.
6. 4 eggs, lightly beaten.
7. 2 cups heavy cream or 1 cup each milk and cream.
8. ¼ teaspoon nutmeg.

Does quiche Lorraine have spinach in it?

While crust bakes, make the egg filling: In bowl, whisk eggs, half/half or milk, salt and pepper. Add green onions, cheese, spinach, bacon or ham and stir egg mixture until everything is well combined (Optional ~ reserve a little of the bacon/ham & green onions to float on top of the quiche before baking).

How many eggs does it take to make a quiche?

For a standard 9-inch quiche, use 3 large eggs (6 ounces) and 1 1/2 cups of whole milk or cream (12 ounces) to fill the crust. The dairy can be whole milk or anything with more fat than that, like half-and-half, cream, or a mix.