Wednesday, May 11, 2011

Quiche Lorraine

I made this quiche for Mother's Day.  It was very delicious.  Everyone seemed to enjoy it. Instead of milk, I used fat free half and half which is somewhat creamier.  Other than that, I left the recipe as is. This recipe comes from

Quiche Lorraine


1 recipe pastry fora 9-inch crust
6 slices bacon
1 onion, minced
3 eggs, beaten
1-1/s cups milk
1/4 teaspoon salt
1-1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour


1.  Preheat oven to 450 degrees F (230 degrees C).  Place pastry shell into 9-inch pie or tart pan.  Line pastry shell with foil.  Bake in oven for 8 minutes.   Remove foil and bake for an additional 5 minutes, or until crust is set and dry.  Remove from oven and turn down temperature to 325 degrees F (165 degrees C).

2.  In a large skillet, cook bacon until crisp.  Drain and reserve 2 teaspoons of drippings.  Crumble the bacon and set aside.  Cook onion in skillet with reserved drippings.  Cook until onion is tender and then drain.

3.  In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion.  In a separate bowl, toss cheese and flour together, then add to egg mixture.  Be sure to mix well.  Pour egg mixture into pie crust.

4.  Bake in preheated oven for 35  to 40 minutes, or until knife inserted in center of quiche comes out clean.  If necessary, cover edge of crust with foil while baking to prevent burning or over browning.  Let stand for 10 minutes before serving.


The Creative Cook