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Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski Photo by: Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Quiche Lorraine

Quiche Lorraine--eggs, Swiss cheese and bacon baked in a pie crust--is cornerstone of any traditional brunch.

Southern Living APRIL 2001

  • Yield: 1 (9-inch) quiche

Ingredients

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 8 bacon slices, cut into 1/2-inch pieces
  • 4 green onions, chopped
  • 2 cups (8 ounces) shredded Swiss cheese, divided
  • 6 large eggs
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg

Preparation

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Bake at 400° for 7 minutes; remove from oven.

Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.

Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.

Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.

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Quiche Lorraine Recipe

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