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Quiche Lorraine

  • Author: Betty Crocker/Julia Child
  • Yield: 6 1x

Ingredients

Scale
  • 1 single pie crust – either homemade or store bought
  • 1/2 pound bacon, chopped and cooked until crisp
  • 1 cup shredded swiss cheese
  • 1/3 cup sweet onion, finely chopped
  • 4 eggs
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Pinch of black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat oven to 400*
  2. Line pie plate with pie crust. Crimp the edges.
  3. Line crust with a pieces of tin foil and add some dried beans or pie weights and place on a cookie sheet.
  4. Bake in preheated oven for 8 minutes.
  5. Remove from oven and remove the beans/pie weight along with the tin foil.
  6. Place crust back into oven for an additional 2-3 minutes.
  7. While blind baking the crust, prepare the filling.
  8. Beat cream, eggs, salt, cayenne pepper, black pepper, and nutmeg.
  9. Once the crust is out of the oven, sprinkle cooked bacon, onion and cheese over the bottom.
  10. Pour cream mixture over bacon mixture in crust.
  11. Reduce oven to 375* and bake quiche for 30 minutes or until a knife inserted comes out clean.
  12. Let stand for 10 minutes before serving.
  13. Cut into wedges and serve.