New Quiche Lorraine

New Quiche Lorraine

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
MKCortes (Mystique110)
Recipe by  MKCortes (Mystique110)

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch quiche

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Directions

  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.

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Reviews (3)

Rate This Recipe
Andegirl819
3

Andegirl819

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 cheese, but I did have shredded Italian Blend cheese, so I used it instead. And because I had 2 shallow pie crusts, I added an extra egg and dollup of sour cream to the mix so I could fill both pie pans. Well, it was absolutely delish! Even my husband, who doesn't like quiche much, loved it! Definitely a keeper... the recipe AND the husband! LOL

pomplemousse
2

pomplemousse

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 other than it was all eaten. Thanks for the recipe!

laurances
1

laurances

Grade A+++. My family devoured it.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 17.2 g
  • 26%
  • Carbs
  • 3.9 g
  • 1%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Quiche Lorraine I

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Quiche Lorraine II