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Quiche Lorraine

Photo: Oxmoor House
Hands-on time 15 mins
Total time 1 hr, 5 mins
Yield Serves 6 (serving size: 1 wedge)
This breakfast option is fluffy, salty, cheesy, and will make you think you are in France. Using a gluten-free pie shell will also yield outstanding results. Serve this for breakfast or for brunch with a mixed greens salad.


  • 1 unbaked frozen 9-inch deep-dish pastry shell
  • 1 teaspoon olive oil
  • 1 cup halved and thinly sliced onion
  • 4 center-cut bacon slices, cooked and crumbled
  • 3 ounces grated Gruyère cheese (about 3/4 cup)
  • 3 large eggs, lightly beaten
  • 3 large egg whites, lightly beaten
  • 1 1/2 cups 2% reduced-fat milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 292
  • caloriesfromfat 0.0 %
  • fat 17.3 g
  • satfat 7.1 g
  • monofat 6.8 g
  • polyfat 1.6 g
  • protein 14.4 g
  • carbohydrate 20 g
  • fiber 1.2 g
  • cholesterol 130 mg
  • iron 1.3 mg
  • sodium 510 mg
  • calcium 239 mg

How to Make It

  1. Preheat oven to 375°.

  2. Pierce bottom and sides of pastry shell with a fork. Bake at 375° for 15 minutes. Let cool on a wire rack. Increase oven temperature to 450°.

  3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 8 minutes or until tender, stirring occasionally. Remove from pan; let cool.

  4. Sprinkle onion, bacon, and cheese into pastry shell. Combine eggs and egg whites in a bowl, beating with a whisk. Add milk and remaining ingredients, beating with a whisk.

  5. Pour milk mixture over cheese mixture in pastry shell. Place quiche on a baking sheet. Bake at 450° for 10 minutes. Reduce oven temperature to 350°. Bake at 350° for 40 minutes, shielding edges after 15 minutes, if necessary, to prevent excess browning. Let cool on wire rack 15 minutes. Cut into wedges, and serve immediately.

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