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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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Nutrition Rank

Nutrition Facts

Serving size

Calories 355 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 9.5 g47.6%

Trans Fat 0 g

Cholesterol 185 mg61.7%

Sodium 632.8 mg26.4%

Total Carbohydrates 31 g10.2%

Dietary Fiber 1.7 g6.7%

Sugars 7.3 g

Protein 21 g41.6%

Vitamin A 11.1% Vitamin C 4.2%

Calcium 41% Iron 20.1%

*Based on a 2000 Calorie diet

Quiche Lorraine Recipe