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Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 inch unbaked pie shell; homemade or Pillsbury's refrigerated crust
1/2 lb. sliced bacon
1 1/2 c. (6 oz.) grated natural Big-Eye Swiss cheese from deli (good quality cheese is important to this recipe)
3 eggs
1 1/2 cups light cream (I like to use 3/4 c. heavy whipping cream and 3/4 cup 1 % milk)
3/4 tsp. salt
generous dash each nutmeg, cayenne, and black pepper
Directions:
Directions:
Prepare pie shell. Refrigerate until ready to use. Preheat oven to 375º. Fry bacon until very crisp; drain on paper towels. Crumble bacon into bits, and sprinkle over bottom of prepared pie shell. Then sprinkle with grated Swiss cheese. In medium bowl, with wire whisk or rotary beater, beat eggs, cream, salt, nutmeg, cayenne, and pepper until well combined but not frothy. Pour into pie shell. Bake 35-40 minutes, or until the top is golden and the center seems firm when gently shaken. Let quiche cool on a wire rack for 10 minutes before serving.
Personal Notes:
Personal Notes:
Brad is crazy about this quiche, but it is a winner with everyone who tastes it. Not heart-healthy, but so delicious for breakfast, brunch, lunch, or supper. Good reheated for several days, but to make it last that long, you'll need to bake several.

 

 

 

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