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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
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    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

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.

Test Kitchen Tips
  • When making biscuits, pie crusts or other baked goods, use a potato masher to cut the butter or shortening into your dry ingredients. It works quickly.
  • Buy several pounds of bacon when it’s on sale. Put the strips in a single layer on jelly roll pans and pop them in the oven to bake at 350° until crisp. Then place the strips on paper towels to drain before storing them in single layers in a freezer container. It’s easy to remove only the number of strips you need for a quick breakfast, sandwich or salad. A short time in the microwave reheats the bacon.
  • You can make these easy quiche recipes in a flash.
  • Nutrition Facts
    1 piece: 618 calories, 44g fat (18g saturated fat), 71mg cholesterol, 596mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 17g protein.

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    Reviews

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    Average Rating:
    • chickluvs2cook
      Nov 13, 2018

      This is a great version of a classic! For a quicker option, I used a pre-made crust...still tasted great.

    • 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.

    • blugs
      Mar 23, 2013

      No comment left

    • Jelm
      Mar 8, 2013

      No comment left

    • 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!

    • ambprice
      Mar 5, 2011

      No comment left

    • 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