Quiche lorraine

By Vanessa Gianfrancesco
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A party food that your guests will adore.



  • 8 slices bacon
  • 8 large eggs
  • 1/4 cup (60 milliliters) whipping cream
  • 1/2 teaspoon (2.5 milliliters) salt
  • 3/4 teaspoon (3.75 milliliters) ground nutmeg
  • 1/4 cup (60 milliliters) diced chives, plus more for garnish
  • 1/4 cup (60 milliliters) diced ham
  • 1 cup (240 milliliters) grated Swiss cheese, divided
  • 1 cup (240 milliliters) grated cheddar cheese, divided

Special equipment:

  • 18 centimeter springform pan, greased, and bottom lined with parchment paper


  1. Set multi-cooker to Sauté and add bacon. Cook bacon until crispy on all sides, then remove to a paper towel-lined plate. Turn off Sauté function. Once bacon is cool enough to handle, crumble into pieces.
  2. In a large bowl, whisk together eggs, whipping cream, salt, and nutmeg. Fold in chives, ham, 3/4 of the bacon, 3/4 cup (180 milliliters) Swiss cheese, and 3/4 cup (180 milliliters) cheddar cheese. Poor into the springform pan. Cover with foil.
  3. Pour 1-1/2 cups (350 milliliters) water into multi-cooker. Insert steamer rack and place the springform pan on top. Close lid and lock. Close vent. Set to Pressure Cook on high for 27 minutes.
  4. Once cooking has finished, allow the steam to naturally release for ten minutes, then quick release the remainder by opening the valve, making sure to vent steam away from you.  
  5. Remove foil from quiche and carefully pat off any condensation sitting on the top of the quiche with a paper towel.  
  6. Sprinkle with reserved bacon and cheese, and the chives. 


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