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Quiche Lorraine


  • 1 cup sifted all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter-flavored shortening
  • 2 to 3 tablespoons ice water
  • 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


  • 1. 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.
  • 2. 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.
  • 3. For filling, sprinkle pastry with bacon. Whisk eggs, cream, salt and nutmeg until blended; stir in cheese. Pour over top.
  • 4. 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.


Average Rating: 4.636363
  • 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.

  • 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!

  • 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
    Dec 31, 1969

    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
    Dec 31, 1969

    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
    Dec 31, 1969

    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
    Dec 31, 1969

    hi can i change the bacon to ham.

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