Community Pick
Quiche Lorraine
"I have used this tried and true recipe for many years. It is from an old Betty Crocker Cookbook. A few reviewers have mentioned the onions don't cook enough. Please note that the instructions say "minced onions". It is a very small cut. If you don't intend to cut the onions that small, please do sauté them first. I have great results every time I have made this quiche using a ready from the freezer 9-inch pie crust."
photo by Dine Dish
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (9 inch) pastry dough (I use frozen)
- 12 slices bacon, crisply fried and crumbled
- 1 cup shredded swiss cheese
- 1⁄3 cup minced onion
- 4 eggs
- 2 cups whipping cream
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon cayenne pepper
directions
- Heat oven to 450°F.
- Sprinkle bacon, cheese and onion in pastry-lined pie pan.
- Whisk eggs slightly, Beat in remaining ingredients.
- Pour mixture into pie pan.
- Bake for 15 minutes at 450°F.
- Reduce oven temperature to 300°F.
- Bake an additional 30 minutes.
- Quiche is done when knife inserted 1 inch from edge comes out clean.
- Important--let stand 10 minutes before cutting.
Questions & Replies
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I want to substitute sausage for bacon and Some type of yellow cheese instead of swiss. I also want to add medium green chilie
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Do you pre-bake the lower pie crust before adding any ingredients? I know some pie's say to do that! -
Does the 1/4 teaspoon of sugar do anything?
Reviews
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This came out beautiful! I used diced ham instead of bacon and half and half instead of whipping cream. The best quiche recipe I've come across. Bakes up nicely and has a great texture. Oh, I did add a little crushed garlic also. Thanks for sharing! -
We made this for our Easter Brunch and it was delicious. This is such an easy dish for brunch. I always have these ingredients on hand and its a cinch to prepare. Thank you so much for sharing this recipe with us. -
This is my favourite recipe. Almost the same but I mix the swiss with Gruyere equal portions. I did learn while living in Europe the Lorraine which is a provence in France has no cheese so I was told this is really a quiche. Anyway its delicious and thanks for sharing with everyone.
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We followed this recipe exactly - and it was excellent. We enjoyed it so much we decided to play with it to see what we would come up with. We substituted chopped ham for the bacon and again, it was excellent. Then we made both variations substituting canned whole green chilis for the pie crust! Added a little kick and was STILL excellent! Thank you so much for sharing! -
I've made this quiche for over 15 years and it's always a hit. I do sautee the onions before adding them in. In my old book it says to sautee them in the bacon grease. Bad for you...but YUM!! This is a hit with my hubby & 3 kids. I have to make 2 because they quickly go through 1. Thanks for posting this!
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Tweaks
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This recipe needs a 9" deep dish pastry dough. Also would be less salty with only about 8 pieces of bacon. I used the 9" pastry dough and I couldn't fit half of the egg mixture in. I came out tasting very good but needed more egg mixture. I will be making this again! -
its funny because my mom has this exact recipe but it is printed on the inside of a pie plate, that was apparently made specifically for quiche lorraine to be baked inside of it seeing as how the recipe always going to be there. The only difference is that ours says to use 1/2 cup onion and to use red pepper flakes instead of cayenne.
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We followed this recipe exactly - and it was excellent. We enjoyed it so much we decided to play with it to see what we would come up with. We substituted chopped ham for the bacon and again, it was excellent. Then we made both variations substituting canned whole green chilis for the pie crust! Added a little kick and was STILL excellent! Thank you so much for sharing!
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Soubise onions, tarragon, pepper
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This quiche is amazing! I didn't add in the onion. I used bacon pieces instead of cooking bacon and I used crescent roll dough instead of pie shell. It was heavenly. Tasted to good I ate almost the whole thing (over several days of course). Making two for work tomorrow. Sooo good! Thanks for sharing.
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