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Quiche Lorraine

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  Piecrust mix 6 Ounce (1/2 package)
  Bacon slices 6
  Onion 1 Medium, chopped to make 1/2 cup
  Swiss cheese 8 Ounce, shredded to make 2 cups
  Eggs 4
  Milk 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

1 Prepare piecrust mix, following label direc-tions, or make your own single-crust pastry recipe.
Roll out to a 12-inch round on a lightly floured pastry board; fit into a 9-inch pie plate or fluted quiche dish.
Trim overhang to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge.
Prick shell well all over with a fork(For quiche dish, level pastry so as to be even with rim.)
2 Bake in hot oven (425°) for 5 minutes; remove to wire rack; cool slightly.
Increase temperature to 450°.
3 Fry bacon in small skillet until crisp; drain all but 1 tablespoon fat; crumble bacon.
4 Saute onion in bacon fat until soft.
Sprinkle cheese evenly in a layer in partly baked pastry shell; add bacon and onion.
5 Beat eggs slightly in a medium-size bowl; slowly beat in milk, salt, nutmeg and pepper; then pour into pastry shell.
6 Bake in hot oven (450°) for 15 minutes; lower oven temperature to moderate (350°) for 15 minutes; or until center is almost set but still soft(Do not overbake, for custard will set as it cools.).
Let stand 15 minutes before serving; cut into wedges.

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Quiche Lorraine Recipe