New Quiche Lorraine

New Quiche Lorraine

MKCortes (Latin Goddess)

"I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!"
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Ingredients

1 h 25 m servings 201 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
  3. Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
  4. Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
  5. Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
  6. Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
  7. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.

Footnotes

  • Cook's Note:
  • Depending on your oven you may wish to line the rim of the crust with aluminum foil to prevent excessive browning.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

Normally I only use recipes that have at least 50+ reviews. When I tried this one, it only had 1 review with 5 stars. I am sooo glad I took the chance on it. It's terrific! I didn't have swiss c...

Most helpful critical review

I felt this recipe was rather bland. I only made it because I had the ingredients listed. Both my husband and I ended up putting hot sauce on it. I will not make it again.

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Normally I only use recipes that have at least 50+ reviews. When I tried this one, it only had 1 review with 5 stars. I am sooo glad I took the chance on it. It's terrific! I didn't have swiss c...

Grade A+++. My family devoured it.

I didn't get to try this, as I brought it in for work, and there was nothing left. So . . .it was a success at work, I guess. This was very easy to put together, but I can't speak to taste oth...

I felt this recipe was rather bland. I only made it because I had the ingredients listed. Both my husband and I ended up putting hot sauce on it. I will not make it again.

I made this for a brunch and there wasn't a crumb left. Everyone raved about it and said it was the best quiche they ever had. I added a little Canadian bacon, but otherwise followed the direc...

I had to make it quick, so I used packaged real bacon pieces, and dried parsley. Very good recipe. Hopefully I'll have more time next time (when I'm not caring for a sick family member).

incredible. creamy...used shallots instead of leeks and white onion. mmmmmmmmm

This was great! Creamy with just a little bite. I used half sour cream and half plain Greek yogurt and fat free half and half. Everyone loved it.

Loved it! The half and half plus the sour cream really worked. I did change it a little. instead of bacon, I used 8 ounces mushrooms, sautéed in butter after I cooked the onions. I used...

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