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Classic Quiche Lorraine

(1 Votes)
35 Min

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.

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. 

Recipe courtesy of the American Egg Board

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Is there a substitute for the Swiss Gruyere Cheese used in this Quiche Lorraine recipe? It is not often found here, and when you do find it, it is expensive!

Hi there! You can use Swiss, Cheddar, or any other cheese you may like. :)

Do you start with a baked or unbaked pie crust?

The first ingredient is 1 (9-inch) baked pie shell. Thank you for your question!

I love your recipes. But, I see alot of times when you call for "1 cup" of an item then it shows 4 oz. When I went to school "1 cup" was 8 oz. not 4oz.

4oz is the weight of the pk cheese, 4oz shredded cheese will equal i cup of cheese, it can be tricky & usually the cup amount will be posted on package of cheese

Can this quiche be frozen well ??

I have been making Quiche Lorraine for years, this is the recipe I have used. It is fantastic.....Served with fresh fruit it is a light meal, yet so rewarding....

can it be frozen ?


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