Quiche Lorraine II

Quiche Lorraine II

144
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"Bacon, eggs, cheese and onions. It's a delicious way to start a meal!"

Ingredients

1 h 5 m {{adjustedServings}} servings 359 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
  2. In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
  3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
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Reviews

144
  1. 188 Ratings

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This quiche was very easy to make and tasted great. I used cheddar cheese because I don't like swiss cheese and I added a small amount of black pepper to the mixture before cooking.

I absolutely LOVED this recipe. It was so easy to make, and delicious. Even my meat-and-potatoes father raved over this dish. It tastes even better warmed up for left overs the next day. Only do...

I added an extra egg and fresh mushrooms. I also used only 1 1/3 cups of milk and it came out perfect for us. My wife and I liked this a lot and both had seconds. If you like quich, you'll certa...