Quiche Lorraine

Name: Quiche Lorraine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings.
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

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

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

Directions

Combine flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
For filling, sprinkle pastry with bacon. Whisk eggs, cream, salt and nutmeg until blended; stir in cheese. Pour over top.
Bake on a lower oven rack for 15 minutes. Reduce temperature to 325°; continue to bake until a knife inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts

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

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

Reviews

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Average Rating:

hkarow9713

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.
aulait

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!
bubbastella00

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!
cherrylady

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.
lizabake

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.
margomichel1

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
lyndareed

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!!
sunshynegirl

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.
Huguette58

Sep 7, 2008

hi can i change the bacon to ham.