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Quiche Lorraine Recipe

Quiche Lorraine Recipe photo by Taste of Home

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Ideal for a brunch or luncheon, this classic recipe highlights a delicious meal. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes! —Marcy Cella L'Anse, Michigan

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Quiche Lorraine Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 6 Servings

20 45 65

Ingredients

CRUST:
2 cups sifted all-purpose flour
1/2 teaspoon salt
3/4 cup butter-flavored shortening
3 to 4 tablespoons cold water
FILLING:
12 bacon strips, cooked and crumbled
4 eggs
2 cups half-and-half cream
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1-1/4 cups shredded Swiss cheese

Directions

Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add water, a little at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half.
On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim and flute edges. Chill. Wrap remaining dough; chill or freeze for another use.
For filling, sprinkle crumbled bacon into the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust.
Bake at 425° for 15 minutes. Reduce temperature to 325°; continue to bake for 30 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 618 calories, 44 g fat (18 g saturated fat), 71 mg cholesterol, 596 mg sodium, 32 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Quiche Lorraine in Taste of Home April/May 1993, p33

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Quiche Lorraine

Quiche Lorraine

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(1-8) of 8 reviews

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Reviewed on Oct. 23, 2011 by aulait

Modify w/Canned Evaporated Milk for 1/2&1/2 Cream.) Salt.Less Bacon~Centre Cut is 70 mgs.per slice.on Salt.Less Swiss lowers numbers too.2 Eggs&equilvalant of Egg Whites for other Two.Crust doesn't require Salt.always in Other Food items.It still comes out Delicious!

Reviewed on Nov. 14, 2010 by stella0517

For a little change, try using loose hash browns mixed with a little butter. Place in pie pan. Put in oven till hashbrowns are brown. Then place all the rest of ingredients in & bake till it is set. So good!

Reviewed on Aug. 17, 2010 by cherrylady

I wish I'd pre-baked the crust a few minutes before adding the filling -- the bottom was soggy. I used red pepper flakes instead of nutmeg.

Reviewed on Apr. 19, 2010 by lizabake

I've not made the crust portion of this recipe opting to use pre-made pie crusts but the filling is excellent. I prefer to use ham instead of bacon.

Reviewed on Oct. 16, 2009 by margomichel1

a great recipe as is, but also a perfect base for using up any leftover veggies or whatever-we have this quiche every couple of weeks

Reviewed on May. 03, 2009 by lyndareed

Excellent! We love this recipe. I double the recipe and pour it into a greased 9" x 13" glass dish without the crust and serve it for Sunday Brunch. I also use Real Bacon bits 6 oz. instead of cooking bacon. Tastes great!!

Reviewed on Jan. 23, 2009 by sunshynegirl

I put all kinds of things in my quiche like ham ,sausage brocolie, spinach,or tomatoes and I always use the quiche lorraine recipe.

Reviewed on Sep. 07, 2008 by Huguette58

hi can i change the bacon to ham.