1/2 Photos of Quiche Lorraine
1 hr 15 mins
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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- 1Prepare 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.
- 2Meanwhile, dice the onion, and grate the cheese.
- 3Place 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.
- 4Bake 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.
- 5You 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!
- 6Let sit for 15-30 minutes, then enjoy!
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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