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Quiche Lorraine I

Quiche Lorraine I

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Laundrie

Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 761 kcal
  • 38%
  • Fat:
  • 68.1 g
  • 105%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 284 mg
  • 95%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
  3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
  4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
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Reviews

ANGELWINGS
512
8/31/2007

GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a mixture of black and white pepper instead of cayene. I also used 1 cup of swiss and 1/2 cup of grated guyere. Added spinach instead of onions. It turned out gorgeous (for some reason I had doubts it would!). I did cover the edges with aluminum foil 25-minutes into baking to prevent it getting too dark.

~Severed*Consciousness~
281
5/10/2007

This turned out BEAUTIFULLY! I made the following alterations: I used 5 eggs in all, 1/3 c. heavy cream plus 1 c. 1% milk instead of 2 cups cream, I saute'd the onion and 1 clove garlic in the bacon grease, then pressed and blotted to drain grease in fine-mesh strainer. I mixed the onion/garlic with the bacon and, on top of that, layered 5 oz. frozen chopped spinach (which I nuked for 2.5 minutes, then pressed to drain the water). I topped that with the 1 c. Swiss and, finally, the egg mixture. Oh, and my store-bought crust fell out of the freezer and cracked on the floor, so I found a recipe online for a wheat crust. It turned out pretty and DELICIOUS... better than I'd hoped. Thanks for a GREAT recipe.

SHEWETT
152
2/19/2006

This was pretty good. I used a regular store bought pie shell and used only 1 1/2 cups cream, but it was still too much and I had to throw out some of the mixture. I would suggest using only 1 cup cream, because after cooking for an extra 15 minutes it was still very softish. I sauted my onions in my bacon grease, because they are better put in cooked than raw. Other than that I followed the recipe. Definately let it cool for 10 minutes or longer before cutting it.