Rating: 3.53 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
  • 15 Ratings

Here's a classic bacon, egg, and cheese quiche recipe that you'll enjoy again and again for brunch or dinner.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
8 mins at 450°plus 4 to 5 more
cook:
10 mins
bake:
1 hr at 325°
stand:
10 mins
Servings:
6
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Our Favorite Quiche Lorraine

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

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Instructions Checklist
  • Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tender but not brown; drain.

Instructions Checklist
  • In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.

Instructions Checklist
  • Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and parsley before serving. Makes 6 servings.

Nutrition Facts (Our Favorite Quiche Lorraine)

524 calories; total fat 37g; saturated fat 16g; cholesterol 198mg; sodium 501mg; potassium 270mg; carbohydrates 26g; fiber 1g; protein 20g; vitamin a 583IU; vitamin c 1mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6 0mg; folate 32mcg; vitamin b12 2mcg; calcium 333mg; iron 2mg.

Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.

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Reviews

15 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1