Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Quiche Lorraine

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6.
Category
Eggs
Meat
Course
Main Dish
Preparation Method
Bake
Sources
The Country Innkeepers' Cookbook

One of the greatest lunch or brunch dishes ever invented, Quiche Lorraine is a classic egg dish with Swiss cheese and ham. Prepare in advance, freeze, and bake when needed. All you need to complete the meal is a nice tossed salad.

Ingredients
1-1/2 cups grated natural Swiss cheese
4 tablespoons flour
1/2 cup finely chopped cooked ham
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 9-inch unbaked pie shell (see Special Meat Pie Pastry recipe)

Instructions

  1. Combine the cheese and flour and sprinkle into the pie shell.
  2. Spread the ham evenly over this.
  3. Combine the eggs, milk, salt and mustard. Beat until smooth and pour evenly over the cheese and ham.
  4. Bake at 375 degrees for 45 minutes, or until the custard is set. Serve warm, garnished with chopped parsley.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Jonele N</span> Sun, 12/07/2025 - 20:10
Please add a link for "Special Meat Pie Crust". I couldn't find the recipe anywhere on the site, and don't see it added to the bottom of the Quiche Lorraine recipe.
<span>Bryan</span> Sun, 12/07/2025 - 15:21
In the ingredients, it lists "1 9-inch unbaked pie shell (see Special Meat Pie Pastry recipe)". On the next update please add a link to the Special Meat Pie Pastry recipe. I did a search in your system and came up with 0.
<span>Cheryl King</span> Mon, 12/08/2025 - 18:15
I had the same dilemma. When I searched Meat Pie, I did find Penny's Pie Pastry recipe. This seems like it must be what the author was referring to. I hope it helps everyone. https://www.almanac.com/recipe/tourtiere