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Quiche Lorraine

southern.chef's picture
  9 inch pastry crust 1
  Bacon slices 8 , cut into 1/2 inch pieces
  Chopped onions 1⁄4 Cup (4 tbs)
  Shredded swiss cheese 8 Ounce, divided (2 Cups)
  Eggs 6 , beaten
  Whipping cream 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Red pepper 1 Dash
  White pepper 1 Dash
  Ground nutmeg 1⁄8 Teaspoon
  Ground nutmeg 1 Teaspoon

Line a 9 inch quiche dish with pastry.
Trim excess pastry around edges.
Prickbottom and sides of pastry with a fork.
Bake at 400° for 3 minutes; remove from oven, and gently prick with a fork.
Bake an additional 5 minutes.
Saute bacon and onions in a skillet until browned; drain well, and sprinkle evenly in pastry shell.
Top with 1 cup cheese, and set aside.
Combine eggs, cream, salt, and pepper and 1/8 teaspoon ground nutmeg, stirring well.
Pour mixture into pastry shell, and top with remaining 1 cup cheese.
Sprinkle with nutmeg.
Bake at 350° for 35 minutes or until set.
Let stand 10 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3119 Calories from Fat 2034

% Daily Value*

Total Fat 230 g354.3%

Saturated Fat 113.5 g567.3%

Trans Fat 0 g

Cholesterol 1822.7 mg607.6%

Sodium 3031.8 mg126.3%

Total Carbohydrates 133 g44.4%

Dietary Fiber 1.9 g7.8%

Sugars 36 g

Protein 117 g234.8%

Vitamin A 67.2% Vitamin C 6%

Calcium 210.7% Iron 34.7%

*Based on a 2000 Calorie diet

Quiche Lorraine Recipe