Quiche Lorraine

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

Quiche Lorraine

Photo by Kathy D.

  • Prep Time


  • Total Time


  • Servings



  • CRUST:

  • 2

    cups sifted all-purpose flour

  • ½

    teaspoon salt

  • ¾

    cup butter-flavored shortening

  • 3 to 4

    tablespoons cold water


  • 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.


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