Prep 10 mins
Cook 35 mins
This recipe was shared with me by my friend Marilyn, who is an amazing cook! ENJOY!
Make and share this Creamy Quiche Lorraine - Wow 'em! recipe from Food.com.
- Prepare 9-inch pastry shell and bake for approximately 10 minutes until the crust seals to the bottom of the pie plate.
- Cool completely.
- Beat the eggs and add all other ingredients.
- Pour into the cooled pie shell.
- Bake at 325° for 35-40 minutes until custard is set (will set further as it begins to cool).
- Let cool for 5-10 minutes to finish 'setting', and then serve.
- This quiche freezes well.
- NOTE: You can easily substitute ham & Swiss, do bacon, broccoli, cheddar, etc.
- The possibilities are endless!
A confession...my first thought towards my family was,"to heck with you all. I'm hording the last slice for myself." But that would be mean and greedy and embarrassing to admit to an entire cooking site full of strangers.
I've tried many quiche recipes but this is by far the best! I was out of sour cream and substituted with Balkan style yogurt. Since I was using a deep dish pie shell, I increased the quantities slightly and layered broccoli, bacon, and a cheddar & mozarella combo. I kept the stated quantities for the egg mixture and poured over the other ingredients. The quiche cooked perfectly in 40 minutes and set beautifully in another 10. Thanx for posting!
Fabulous quiche recipe! I lightened this up by using light sour cream and turkey bacon. I baked (not fried) the turkey bacon at 400 degrees for 18 minutes. I placed the bacon on a cookie sheet covered with aluminum foil. Otherwise, I followed the directions as stated.