20 loraine recipes

Classic quiche Lorraine with crispy bacon, cheddar cheese, and onion baked in a silky egg custard seasoned with dry mustard and nutmeg. A brunch or dinner staple.

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.

This delicious frittata is a gluten-free twist on a Quiche Lorraine.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

A classic rustic french dish. Slow cooked pork shoulder.

Classic Quiche Lorraine with crisp bacon, sweet sauteed onion, Swiss cheese, and a half-and-half custard. The bacon drippings saute the onion for an extra layer of smoky depth.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Single-serving crustless quiche Lorraine with Swiss cheese, bacon bits, and a water-bath custard. Light, low-calorie breakfast quiche baked in a ramekin in about 30 minutes.

Crustless microwave quiche Lorraine loaded with three cheeses, crispy bacon, and heavy cream. Rich, custardy, and on the table in 35 minutes.

Classic bacon quiche Lorraine with crispy bacon, sauteed onions, and sharp cheddar in a silky egg custard seasoned with nutmeg and dry mustard. Brunch or dinner, it never disappoints.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Lorraine's red stew fish: West African style fish stew with onions, tomatoes, and jalapeños ground into a deep red sauce, thickened with cornstarch and finished with butter. Spoon over rice or fufu.

A rich and scrumptious quiche made with bacon slices, swiss cheese and a tasty light cream.

Hidden Valley Ranch quiche Lorraine uses sour cream and a packet of ranch-style Italian dressing mix for a tangy, herby custard loaded with cheddar, bacon, and ham. A retro shortcut that actually delivers.

Quiche Lorraine with earthworms (ver de terre), Swiss cheese, bacon, and onion rings in an egg custard. A novelty bug-eating recipe for the adventurous eater.

Quiche Lorraine with bacon and asparagus layered into a flaky pie shell with sliced Swiss cheese, then bound by a milk-egg custard spiked with nutmeg and cayenne. Smoky, savory, brunch-ready.