Recipe by LADYNUSS
"It's a delicious way to start a meal! "
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pastry for a 9 inch single crust pie
1 1/2 cups
1 1/2 cups
shredded Swiss cheese
I use a frozen deep dish pie crust. Flash bake it for 10 minutes at 350. Add an additional egg and use 1 cup half and half. Sauteed a minced clove of garlic with the onion. Add salt, pepper and a little thyme. 8 slices bacon. I've tried it with Swiss and Cheddar and both are good. Cook at 350 until set and a little brown and knife comes out clean. Fanstastic!! Reheats really well too.
The filling for this recipe is delicious. However, 450 degrees is way too high a temperature in which to pre-bake the crust. The edges burn. The second time I made this recipe, I pre-baked the crust at 350 degrees and had a much better result.
I love this recipe and made a large batch to sell in my church's coffee shop. I followed this recipe, for the most part,with the exception of increasing the eggs to 6 and adding another 1/2 cup of milk. I used a combination of 1 lb sage Jimmy Dean Sausage and 4 slices crumbled bacon. I also added a light sprinkling of Garlic salt along with the 1/4 tsp. salt and I used 2 cups of mild cheddar and some left over colby/cheddar mix. I did toss the cheese in 1 TBS flour.I used a large 9x12 commercial pan and used the "No Roll Pie Crust II" from this site, doubling the dough to fit the pan. This was the first item sold out at the coffee shop and I only made one pan. I have made this Quiche as stated with outstanding results. This is also a good recipe to add your own goodies and flair! I prepared it the night before, pre-baked the pie crust at 450 for 8 minutes, poured in the mixture and then refrigerated until morning. With the oven at 350 I baked it for 35 minutes then I topped off with more cheese and crumbled bacon for 5 minutes. It was perfect! Try different cheeses and do not be afraid to experiment. This recipe is foolproof.
I used a pre-made crust, used 4 eggs and only 1 cup half and half, and used cheddar because I didn't have swiss. I upped the temperature to 375, as other people had suggested, and it cooked in about 45 minutes. It was great! Everybody loved it. I would recommend putting the pie plate on a cookie sheet when you put it in the oven so if it overflows a little the mess is easier to clean up.
Great recipe... but if you are using a frozen crust already in a pie pan, make sure you get the deep dish crust. This recipe made WAY too much filling for a average size crust. Yummy quiche though!
Wonderful recipe. I, too, made suggested moderations of using more bacon, 4 eggs, and instead of milk, I used 1 1/4 cups of half and half. It came out perfect. This was the first quiche I have made and it won rave reviews from the family.
I made 2 different quiche's from this recipe: one bacon and cheese and the other was a spinach and mushroom (and cheese). I didn't use swiss cheese, i used colby jack (for both) and instead of using 3 eggs, I used 5. I also used skim milk. I cooked the bacon first and then set aside the bacon grease; used some of it to cook the onions and then the spinach and mushroom as well- that really adds a great flavor to it! i took it to a baby shower and it got rave reviews! Will definitely make again!
This was so YUMMY - a big hit at my Mother's Day brunch. I made alterations based on other commentors. I added 4 eggs, used 1 1/4 half and half, and 8 slices of bacon (love bacon!) and used a Vidalia onion which added a slightly sweet flavor to the quiche. Next time I'll go back to 3 eggs and use 1 cup of half and half because it was too much for my 9-inch store-bought pie crust. Can't wait to make this one again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Quiche Lorraine I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 304
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