Quiche Lorraine


6 Servings

Prep Time

10 Minutes

Cooking Time

50 Minutes

Total Time

1 Hour

  • 1 pie crust

  • 1/2 pound (225 g) of bacon

  • 1 cup milk

  • 1/2 cup heavy cream

  • 3 eggs

  • 1/2 tsp salt

  • 1/ tsp black pepper

  • 1/8 tsp ground nutmeg

  • 1 cup grated gruyere

  • 1 heaping tbsp green onion

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    1. Rollout the dough, form into pan. Line the frozen crust with parchment paper or foil. Fill with dry beans, sugar, or rice. Follow the directions on the package for pre-baking crust.

    2. Cook the bacon. Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.

    3. Preheat oven to 350°F.

    4. Whisk eggs, add nutmeg, salt, pepper, cream, milk.

    5. Arrange the bacon and cheese in the bottom of the pie crust. Pour egg mixture into the pie crust.

    6. Bake for 30-40 minutes. Check it after 30 minutes. It should still have just a little wiggle.

    7. Eat at room temperature, cold or reheated.

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