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    You are in: Home / Recipes / Quiche Lorraine Recipe
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    Quiche Lorraine

    Quiche Lorraine. Photo by diner524

    1/2 Photos of Quiche Lorraine

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    pammyowl's Note:

    I love Quiche Lorraine, and wanted to make it this morning, but was out of half and half. I substituted a mixture of one cup 1% milk, and one cup of heavy cream, and was delighted with the result! And no wonder, the original French recipe is 18% butterfat, which is what this recipe turns out to be. That is what makes this so unbelievably yummy! I make it with My Favorite Pie Crust Splurge once in a while, you deserve it!

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
    2. 2
      Meanwhile, dice the onion, and grate the cheese.
    3. 3
      Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
    4. 4
      Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
    5. 5
      You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
    6. 6
      Let sit for 15-30 minutes, then enjoy!

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on June 06, 2013


      Wonderful tasting Quiche Lorraine!!! I made 1/2 of the recipe and used 4 small tart/pie pans which worked out perfectly with the amount of filling. I loved the amount of onion, cheese and bacon for the pies, perfect amounts. I am not a fan of nutmeg in my savory pasta or egg dishes, so also really appreciated the cayenne pepper, again, perfect amount, not too hot but gave a nice little bit of heat at the end of the bites. I made my posted recipe for All-Butter Pie Crust for the pie crust and it worked out perfectly to make the 4 mini pies/tarts. As the other reviewer stated, important to pre-cook the pie crust so that you don't have a soggy bottom. I baked my crusts for 10 minutes at 400 degrees and then took them out and let them cool to room temperature prior to adding the filling/ingredients, then followed as written. Thanks so much for sharing the recipe. Made for Everyday is a Holiday Tag Game.

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    • on July 28, 2012


      This was a nice, easy and flavorful quiche that didn't take long to prepare at all. I made this exactly as posted, except I baked the bacon on parchment instead of a rack. I like the addition of the cayenne, which is unusual, and didn't miss nutmeg at all. However, the bottom of the crust was a little soggy and didn't cook well, and the onions didn't cook very well at all. Perhaps pre-baking the pie crust would help, and maybe sauteeing the onion a little first. The cooking time was spot on and the quiche was delicate, yet substantial. Made for ZWT8.

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    Nutritional Facts for Quiche Lorraine

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 506.0
    Calories from Fat 370
    Total Fat 41.1 g
    Saturated Fat 18.9 g
    Cholesterol 212.8 mg
    Sodium 419.1 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 1.2 g
    Sugars 2.7 g
    Protein 16.2 g

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