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Quiche Lorraine

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  • Prep 25 min
  • Total 2 hr 5 min
  • Servings 6
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Quiche Lorraine has a savoury custard and is usually flavoured with bacon and Swiss or Gruyere cheese. Our version of Quiche Lorraine is just that: made with a creamy, cheesy, savoury centre and baked on a flaky, warm crust for a brunch recipe that’s filling.
Created May 14, 2018
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Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 8 slices bacon, crisply cooked, crumbled (1/2 cup)
  • 1 cup shredded Swiss or Cheddar cheese (4 oz)
  • 1/3 cup finely chopped onion
  • 4 large eggs
  • 2 cups whipping cream or half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)

Steps

  •  
    1
    1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  •  
    2
    2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  •  
    3
    3. Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  •  
    4
    4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
  •  
    5
    5. Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
  •  
    6
    6. Bake 45 to 50 minutes or until knife inserted in centre comes out clean. Let stand 10 minutes before serving.

Expert Tips

  • Tip 1
    Baking the crust a bit before adding the filling helps to keep it crisp.

Nutrition Information

620 Calories, 52g Total Fat, 17g Protein, 20g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 6
Calories
620
Total Fat
52g
Saturated Fat
25g
Trans Fat
3g
Cholesterol
255mg
Sodium
580mg
Total Carbs
20g
Dietary Fiber
0g
Sugars
3g
Protein
17g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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