Quiche Lorraine II

Quiche Lorraine II

137 Reviews 17 Pics
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
LADYNUSS
Recipe by  LADYNUSS

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  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.

Share It

Reviews (137)

Rate This Recipe
MRS TEMPEST
107

MRS TEMPEST

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.

Kemara
103

Kemara

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 down side is that it takes much longer to cook than the recipe indicates. Other than that - divine. Will always use this recipe from now on. Note: Cooking time is more like an hour! Have tried this recipe twice now. love it, but it definitely needs much longer in the oven.

ROOKIE COOKIE
99

ROOKIE COOKIE

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 certainly like this. The left overs are were just as good the next day! I give this one five stars!

More Reviews

Similar Recipes

Quiche Lorraine I
(302)

Quiche Lorraine I

Quiche Lorraine I
(251)

Quiche Lorraine I

Quiche
(238)

Quiche

Chef John's Quiche Lorraine
(60)

Chef John's Quiche Lorraine

Quiche Lorraine II
(26)

Quiche Lorraine II

English Quiche Lorraine
(12)

English Quiche Lorraine

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 26.3 g
  • 40%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 13.6 g
  • 27%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Quiche

>

next recipe:

Quiche Lorraine II