Sour Cream Quiche Lorraine

springfield70 13

"I didn't have heavy cream, which is traditionally used for the custard filling. A quick improvisation resulted in something really delicious! This is great for brunch or dinner. Serve with a green salad."
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1 h 6 servings yields 9" Pie
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees.
  2. Using a fork, lightly prick pie shell all over. Bake in preheated oven for 12-15 minutes or until just set and light golden. Set aside to cool slightly while filling is prepared.
  3. Reduce oven heat to 325 degrees.
  4. In a medium bowl combine eggs, milk and sour cream until well blended. Add salt, pepper, nutmeg and cayenne pepper. Beat well to combine. Stir in chopped onion.
  5. Sprinkle cheese evenly over bottom of partially baked crust. Top with crumbled bacon. Carefully pour egg mixture over top.
  6. Bake in 325 degree oven about 45 minutes until filling is puffed and set and crust is browned. Serve hot.
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