Quiche Lorraine L'escoffier

This is a creamy version of the classic quiche lorraine. Originally from the RSVP section in a September 1981 issue of Bon Appetit. It was requested from chef Raymond Dreyfus of the Bevery Hilton in Bevery Hills, California. It makes a lovely lunch or light supper with a green or fruit salad and a glass of chilled white wine.

Ready In:
1hr 25mins
Serves:
Yields:
Units:

ingredients

  • 14 lb bacon, cut into 1/4-inch dice, cooked crisp and drained on paper towels
  • 1 unbaked pie shell
  • 12 lb grated gruyere cheese
  • 5 large eggs
  • 2 cups whipping cream
  • salt & freshly ground black pepper
  • 1 pinch nutmeg

directions

  • Preheat oven to 300 degrees.
  • Sprinkle bacon over pie shell and sprinkle evenly with cheese.
  • Combine eggs and cream in medium bowl and whisk until well blended; mix in seasonings.
  • Pour over cheese and bake until quiche is lightly browned, about 1 hour.
  • Cut into wedges and serve.
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RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"This is a creamy version of the classic quiche lorraine. Originally from the RSVP section in a September 1981 issue of Bon Appetit. It was requested from chef Raymond Dreyfus of the Bevery Hilton in Bevery Hills, California. It makes a lovely lunch or light supper with a green or fruit salad and a glass of chilled white wine."
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  1. Leslie in Texas
    This is a creamy version of the classic quiche lorraine. Originally from the RSVP section in a September 1981 issue of Bon Appetit. It was requested from chef Raymond Dreyfus of the Bevery Hilton in Bevery Hills, California. It makes a lovely lunch or light supper with a green or fruit salad and a glass of chilled white wine.
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