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Quiche Lorraine

 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


  • CRUST:
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup butter-flavored shortening
  • 3 to 4 tablespoons cold water
  • 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


  • 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.

2 of 2

Quiche Lorraine (continued)

Directions (continued)

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