Quiche Lorraine Recipe

4.5 9 10
Quiche Lorraine Recipe
Quiche Lorraine Recipe photo by Taste of Home
Publisher Photo

Quiche Lorraine Recipe

Read Reviews
4.5 9 10
Publisher Photo
This classic is ideal for a brunch. 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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • CRUST:
  • 2 cups sifted unbleached or bleached 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 light cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1-1/4 cups shredded Swiss cheese

Directions

Combine flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles peas. 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.
Originally published as Quiche Lorraine in Taste of Home April/May 1993, p33

Nutritional Facts

1 piece: 618 calories, 44g fat (18g saturated fat), 71mg cholesterol, 596mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 17g protein.

  • CRUST:
  • 2 cups sifted unbleached or bleached 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 light cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1-1/4 cups shredded Swiss cheese
  1. Combine flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles peas. 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.
Originally published as Quiche Lorraine in Taste of Home April/May 1993, p33

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Reviews forQuiche Lorraine

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MY REVIEW
hkarow9713 User ID: 7604678 278026
Reviewed Nov. 20, 2017

"I prebaked my crust & this came our beautifully. I did cut back on the amount of bacon but it still was full of flavor & enjoyed by my whole family."

MY REVIEW
aulait User ID: 6244644 5073
Reviewed Oct. 23, 2011

"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!"

MY REVIEW
[email protected] User ID: 4030946 199022
Reviewed Nov. 14, 2010

"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!"

MY REVIEW
cherrylady User ID: 1073547 3093
Reviewed Aug. 17, 2010

"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."

MY REVIEW
lizabake User ID: 4507604 4517
Reviewed Apr. 19, 2010

"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."

MY REVIEW
margomichel1 User ID: 4630429 5817
Reviewed Oct. 16, 2009

"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"

MY REVIEW
lyndareed User ID: 1967101 4514
Reviewed May. 3, 2009

"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!!"

MY REVIEW
sunshynegirl User ID: 3555921 1830
Reviewed Jan. 23, 2009

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

MY REVIEW
Huguette58 User ID: 3216612 3708
Reviewed Sep. 7, 2008

"hi can i change the bacon to ham."

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