The Best Quiche Lorraine Recipe

Quiche Lorraine Recipe

Our Popular Quiche Lorraine

The best quiche lorraine recipe begins with a few simple ingredients.

We bought the Bayfront Marin House in 2010, after putting a five year plan together to own a bed and breakfast in St. Augustine (full disclosure: the five year plan took us 14!).

When I think back to everything that we didn’t know then, I am filled with gratitude that our amazingĀ  team was in place and that they were patient enough to train us. I’m sure they had a good laugh many times at our expense–but they were polite enough to never do it in front of us!

Our original team members are all still here–Mary, Heloisa, Claudia, Elizabeth, Tatyana, Laverne, Donna–and we’ve added lots of new people to help us as we’ve grown.

We’re still learning, and always trying to improve, of course, but when I look back at all of the things that I know now, I think we’ve made some nice additions and changes, without changing the amazing things that the previous owner did.

Homemade is Always Best

One of those changes is the number of items that we now make ourselves. Before we bought the inn, all of the baked goods were purchased, and almost all of the desserts were bought at a grocery store (except our amazing rum cake–that has always been made here).

Now we try to make as much in house as we can including our delicious muffins, breakfast breads, happy hour appetizers, and desserts. Donna is our nighttime innkeeper, and she wiles away the early morning hours by baking up a storm.

Recipe for Quiche Lorraine Flour and Eggs


One of the things she does wonderfully is our quiches. When we first bought the inn, we would go to Publix, and hope that they had enough unbaked quiche for us to feed the house in the morning. Today we make the quiche fresh every week.

Our Marin Quiche Lorraine is a big favorite among our guests, and we love to hear that people try the recipe at home. If you’re in a hurry, or kitchen fearful, you can use a store bought pie crust, but we recommend taking the extra time to make the crust. The sharp cheddar and paprika make for a delicious first layer that really adds to the taste and texture of the dish.

Recipe for Marin House Quiche Lorraine


  • 1 c. all purpose flour
  • 1 c. shredded sharp cheddar cheese
  • 1/2 t. salt
  • 1/4 t. paprika
  • 1/3 c. vegetable oil

Combine flour, cheddar, salt, and paprika; stir in oil. Knead until it can be rolled. Press it into a 9″ pie pan.


  • 1 package (6 oz) sliced Canadian bacon, chopped
  • 1 c. shredded sharp cheddar cheese
  • 4 medium green onions thinly sliced (about 1/4 cup)
  • 1-1/2 cup half & half
  • 3 eggs
  • 1/2 t. salt
  • 1/4 t. ground cayenne pepper
  • paprika and sliced green onions for garnish

Heat oven to 400F. Sprinkle Canadian bacon, cheese and onion over crust. In a medium bowl, beat half & half, eggs, salt, and pepper with a spoon until blended. Pour into crust.

Bake for 35 to 40 minutes or until the edge is golden brown and the center is set.

This recipe is perfect for an at-home brunch because it’s beautifully cooked one day and served the next, leaving you lots of time for other dishes. Plus, we’ve been told by guests that it freezes really well–we wouldn’t know, because we never have any left over!

Or… if you’d prefer we do the baking for you, stay overnight at the Bayfront Marin House and your delicious breakfast is included.