Quiche Lorraine Recipe

This Quiche Lorraine Recipe is great served with a tossed salad and fresh fruit dessert.
Courtesy American Egg Board
2012 Guide to Backyard Chickens

Get our insider tips on how to cook this Quiche Lorraine Recipe to the perfect finish.
American Egg Board


Content Tools

Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.

MAIN ARTICLE:
Cooking With Eggs: Recipes for Every Meal
 

Quiche Lorraine Recipe

Prep Time: 20 minutes
Cook Time: 35 to 40 minutes

1 cup shredded Swiss Gruyère cheese (4 ounces)
8 slices bacon, cooked crisp and crumbled
1 9-inch pie crust, baked
6 eggs
1 1/4 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg

Heat oven to 375°F. Sprinkle cheese and bacon evenly in bottom of pie shell.

In medium bowl, beat eggs, half-and-half, salt, pepper and nutmeg until blended. Carefully pour over filling in pie shell.

Bake in center of oven for 35 to 40 minutes, or until center is almost set. It should jiggle slightly when dish is gently shaken, and a knife inserted near center should come out clean. Let stand for 5 minutes. Cut into wedges. Yields 6 servings.

Insider Info:

Serve with a tossed salad and fresh fruit dessert.

Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.

If using a frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

No water bath needed. The pie crust protects the custard filling from direct oven heat.

How to tell if it's done:  

Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. Or test doneness using a thin-bladed knife by inserting it about 1 inch from the center of a one-dish custard, midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Cheese fillings:  

Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.








Post a comment below.

 








Pay Now & Save 50% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Live The Good Life with Grit!

For more than 125 years, Grit has helped its readers live more prosperously and happily while emphasizing the importance of community and a rural lifestyle tradition. In each bimonthly issue, Grit includes helpful articles, humorous and inspiring articles, captivating photos, gardening and cooking advice, do-it-yourself projects and the practical reader advice you would expect to find in America’s premier rural lifestyle magazine.

Get your guide to living outside the city limits delivered straight to your mailbox. Subscribe to Grit today!  Simply fill in your information below to receive 1 year (6 issues) of Grit for only $19.95!

SPECIAL BONUS OFFER!

At Grit, we have a tradition of respecting the land that sustains rural America. That’s why we want you to save money and trees by subscribing to Grit through our automatic renewal savings plan. By paying now with a credit card, you save an additional $5 and get 6 issues of Grit for only $14.95 (USA only).

Or, Bill Me Later and send me one year of Grit for just $19.95!