Quiche Lorraine
This classic quiche lorraine 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
Ingredients
- 1 cup sifted all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter-flavored shortening
- 2 to 3 tablespoons ice water
- FILLING:
- 12 bacon strips, cooked and crumbled
- 4 large eggs
- 2 cups half-and-half cream
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1-1/4 cups shredded Swiss cheese
Reviews
This is a great version of a classic! For a quicker option, I used a pre-made crust...still tasted great.
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.
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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!
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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!
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.
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.
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