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    Quiche Lorraine

    Quiche Lorraine

    Photo by Kathy D.

    This Quiche Lorraine recipe is so good! The savory, open-faced pastry crust is filled with bacon, eggs and Swiss cheese. Enjoy!

    • Prep Time


    • Cook Time


    • Servings



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    • CRUST:

    • 2

      cups sifted all-purpose flour

    • ½

      teaspoon salt

    • ¾

      cup butter-flavored shortening

    • 3 to 4

      tablespoons cold water

    • FILLING:

    • 12

      bacon strips, cooked and crumbled

    • 4


    • 2

      cups half-and-half cream

    • ¼

      teaspoon salt

    • teaspoon ground nutmeg

    • 1-¼

      cups shredded Swiss cheese


    Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add water, a little at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim and flute edges. Chill. Wrap remaining dough; chill or freeze for another use.For filling, sprinkle crumbled bacon into the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust. Bake at 425° fahrenheit for 15 minutes. Reduce temperature to 325° fahrenheit; continue to bake for 30 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.