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Classic Quiche Lorraine

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Classic Quiche Lorraine

Our shortcut to popular Quiche Lorraine is the ready-to-bake pie crust that takes the work out of this custard-like brunch favorite. Our foolproof recipe will win you raves.

Serves: 6

Cooking Time: 35 min

What You'll Need:
  • 1 (9-inch) baked pie shell
  • 1 cup (4 ounces) shredded Swiss Gruyere cheese
  • 8 slices bacon, cooked crisp, crumbled
  • 6 eggs
  • 1 1/4 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon grated nutmeg
What To Do:
  1. Preheat oven to 375 degree F. Sprinkle cheese and bacon evenly in bottom of pie shell.
     
  2. In a medium bowl, beat eggs, half-and-half, salt, pepper, and nutmeg until well blended. Carefully pour over filling in pie shell.
     
  3. Bake in center of oven 35 to 40 minutes, or until center of quiche is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean. Let stand 5 minutes then slice into wedges and serve. 
Nutritional Information

Per serving: 523 calories; 37g total fat; 14g saturated fat; 7g polyunsaturated fat; 14g monounsaturated fat; 264mg cholesterol; 684mg sodium; 27g carbohydrate; 1g dietary fiber; 20g protein; 669.9 IU Vitamin A; 55.7 IU Vitamin D; 88.6mcg folate; 281.8mg calcium; 2.6mg iron; 168.8mg choline

Note

Recipe courtesy of the American Egg Board

OOH ITS SO GOOD!

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