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Quiche Lorraine With Whipped Cream

Chef.Foodie's picture
  9 inch pastry crust/Rich pie pastry 1 (For Single Crust Pie)
  Swiss cheese 6 Ounce
  Bacon strip 10 , crisp-fried and drained
  Eggs 4
  Whipping cream 1 1⁄4 Cup (20 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Ground nutmeg 1⁄2 Teaspoon, or freshly grated

Roll out pastry on lightly floured board to about 1/8-inch thickness.
Fit into a 9-inch pie pan; crimp edges.
Place a circle of foil inside pastry shell and partially fill with dry rice or beans.
Bake in 350° oven for 20 minutes.
Lift off rice and foil and return pastry to oven for 5 minutes.
Let cool.
Using shredding disc, shred cheese; distribute over baked pastry shell.
Change to metal blade and process bacon until chopped; sprinkle over cheese.
Process eggs, cream, and milk for 5 seconds; pour over bacon.
Sprinkle nutmeg over filling (about 1/8 teaspoon).
Bake in a 325° oven for about 50 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
50 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3292 Calories from Fat 2219

% Daily Value*

Total Fat 250 g384.8%

Saturated Fat 124.3 g621.7%

Trans Fat 0 g

Cholesterol 1457.5 mg485.8%

Sodium 2916.6 mg121.5%

Total Carbohydrates 133 g44.4%

Dietary Fiber 0.52 g2.1%

Sugars 41.1 g

Protein 101 g201.4%

Vitamin A 50.1% Vitamin C 0.13%

Calcium 175% Iron 22.8%

*Based on a 2000 Calorie diet

Quiche Lorraine With Whipped Cream Recipe