Print Options

Back to Quiche Lorraine >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Quiche Lorraine

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

6 ServingsPrep: 20 min. Bake: 45 min. + cooling

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 Wright® Brand Bacon strips, cooked and crumbled

[x]

The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

See More Recipes >
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

2 of 2

Quiche Lorraine (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.