WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Quiche Lorraine

This quiche filling is like liquid satin--it's just so rich and creamy, not at all "eggy tasting." The original recipe used a dash of nutmeg instead of the cayenne pepper, feel free to give it try!

Save and Share

false

( 169 Ratings)

169 Ratings

5 Stars 60%

4 Stars 20%

3 Stars

2 Stars

1 Stars

Member Reviews ( 10 )

9a0749e1-6ba9-41f9-85e5-e5b2d3a63977

Prep Time 25 min
Total Time 2 hr 5 min
Servings 6

Ingredients

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 or Cheddar 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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 470),

% Daily Value

Total Fat: 52g; 52%
(Saturated Fat 25g, 25% Trans Fat 3g 3% ),
Cholesterol: 255mg; 255%;
Sodium: 580mg; 580%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 0%;
Calcium: 25%;
Iron: 8%;

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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 10 Reviews View All

Posted 5/10/2013 6:35:49 PM REPORT ABUSE Wlima said:

Rating:

I have a 30+ Betty Crocker Recipe book and it says to bake the quiche at 425 for 15 mins then lower to 300 for 35 to 45 mins longer but 325 works better to set the crust and it can take up to 50 min or more to set it depends on what you use for veg and meat.

This reply was: Helpful Inspiring

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