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Recipe

Quiche Lorraine

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You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.

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( 168 Ratings)

168 Ratings

5 Stars 60%

4 Stars 20%

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

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PREP TIME 25 Min
TOTAL TIME 2 Hr 5 Min
SERVINGS 6

Pastry

1: cup Gold Medal® all-purpose flour

1/4: teaspoon salt

1/3: cup plus 1 tablespoon shortening

2: to 3 tablespoons cold water

Filling

8: slices bacon, crisply cooked, crumbled (1/2 cup)

1: cup shredded Swiss cheese (4 oz)

1/3: cup finely chopped onion

4: large eggs

2: cups whipping cream or half-and-half

1/4: teaspoon salt

1/4: teaspoon pepper

1/8: teaspoon ground red pepper (cayenne)

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1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3 Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4 Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5 Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6 Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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Expert Tips

No time to make your own crust? Look for Betty Crocker® pie crust mix, or consider using a ready-to-go refrigerated pie crust.

For Mushroom Quiche, add a 4-ounce can of mushroom pieces and stems, drained, and a 2-ounce jar of diced pimientos, well drained, with the bacon.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 620

(Calories from Fat 470),

Total Fat 52g

(Saturated Fat 25g,
Trans Fat 3g),

Cholesterol 255mg;
Sodium 580mg;
Total Carbohydrate 20g

(Dietary Fiber 0g,
Sugars 3g),

Protein 17g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 1/2 High-Fat Meat;
8 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 9 Reviews View All

Posted 7/6/2012 11:08:31 AM REPORT ABUSE maxmom97 said:

Rating:

Just made this and it has been in the oven for 20 extra minutes for a total of 90 minutes and the knife still does not come out clean. I don't know what to do! Also, I used a premade crust and I did not bake it first because the package said not to. Hope I didn't mess up! Does anyone know?????????????

This reply was: Helpful Inspiring

Posted 10/19/2011 10:48:40 AM REPORT ABUSE Mark1232 said:

Rating:

I made this quiche and i thought it was fantastic. I did have to cook it much longer than it said. I used a frozen pie crust which i thawed and followed directions for pre cooking crust before filling. I also used whipping cream (not heavy whipping cream) instead of half and half and i added an extra egg and extra cheese and bacon. (you can never have too much cheese and bacon) and instead of sprinkling cheese bacon and onions into crust i whisked it into egg mixture. I used all other ingredients just like the recipe said. i would recommend not adding extra egg, cheese, and bacon cause i had just a little too much filling for crust and not enough to make a second one. I then wrapped foil around crust then baked for the 50 min at 350 but it was not done still runny. I then covered whole quiche with foil to prevent it from burning and baked for a total of 35 more min checking periodically to see if it was done and make sure it wasn't burning. once it was done i let it cool and served and it was delicious. Just took longer to cook than expected. Next time i will just follow the recipe to avoid wasting the extra filling i had.

This reply was: Helpful Inspiring

Posted 8/14/2011 7:54:32 PM REPORT ABUSE MustangSpaceQueen said:

Rating:

First, you can take my review with a grain of salt, because I altered the recipe a bit. I used diced smoked ham instead of bacon, and used grated cheddar instead of finely shredded swiss cheese. I cooked the onions until translucent before adding to the quiche. And I used a prepared pie crust (refrigerated from the store). I used heavy whipping cream rather than half-n-half. What went well: the instructions to line the pie crust with foil while baking (before adding filling)saved the crust from burning later in baking. The flavor was good. What could have been better: The consistency was more like a light mousse than a quiche. I've never had such a silky quiche before in my life. I cooked it for the full 50 minutes and the oven got a little too hot during cooking, so I know it was completely cooked. I personally prefer a quiche with a little more substance/firmness to it. Perhaps it came out the way it did because I used regular grated cheddar instead of finely shredded cheese. Not sure. But I won't be using this quiche recipe again.

This reply was: Helpful Inspiring