New Quiche Lorraine

New Quiche Lorraine

9
MKCortes (Latin Goddess) 3

"I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!"

Ingredients

1 h 25 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
  3. Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
  4. Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
  5. Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
  6. Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
  7. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.

Footnotes

  • Cook's Note:
  • Depending on your oven you may wish to line the rim of the crust with aluminum foil to prevent excessive browning.

Reviews

9
  1. 10 Ratings

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Most helpful

Normally I only use recipes that have at least 50+ reviews. When I tried this one, it only had 1 review with 5 stars. I am sooo glad I took the chance on it. It's terrific! I didn't have swiss c...

Most helpful critical

I felt this recipe was rather bland. I only made it because I had the ingredients listed. Both my husband and I ended up putting hot sauce on it. I will not make it again.

Normally I only use recipes that have at least 50+ reviews. When I tried this one, it only had 1 review with 5 stars. I am sooo glad I took the chance on it. It's terrific! I didn't have swiss c...

Grade A+++. My family devoured it.

I didn't get to try this, as I brought it in for work, and there was nothing left. So . . .it was a success at work, I guess. This was very easy to put together, but I can't speak to taste oth...

I felt this recipe was rather bland. I only made it because I had the ingredients listed. Both my husband and I ended up putting hot sauce on it. I will not make it again.

I made this for a brunch and there wasn't a crumb left. Everyone raved about it and said it was the best quiche they ever had. I added a little Canadian bacon, but otherwise followed the direc...

I had to make it quick, so I used packaged real bacon pieces, and dried parsley. Very good recipe. Hopefully I'll have more time next time (when I'm not caring for a sick family member).

incredible. creamy...used shallots instead of leeks and white onion. mmmmmmmmm

This was great! Creamy with just a little bite. I used half sour cream and half plain Greek yogurt and fat free half and half. Everyone loved it.

Loved it! The half and half plus the sour cream really worked. I did change it a little. instead of bacon, I used 8 ounces mushrooms, sautéed in butter after I cooked the onions. I used...