Quiche Lorraine

  • Cook Time

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  • Ingredients
    6 large EGGS
    1 1/4 cups half-and-half
    1 9-inch ready-to-use pie crust
    1 cup shredded Gruyere cheese (4 oz.)
    8 slices bacon, cooked crisp, crumbled
    1/2 tsp. salt
    1/4 tsp. pepper
    1/8 tsp. nutmeg

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 428

    Total fat: 30 g
    Saturated fat: 13 g
    Polyunsaturated fat: 4 g
    Monounsaturated fat: 12 g

    Cholesterol: 239 mg
    Sodium: 827 mg
    Carbohydrates: 19 g
    Fiber: 1 g
    Sugar: 4 g
    Protein: 21 g
    Vitamin A: 179 mcg
    Vitamin D: 1 mcg
    Folate: 46 mcg
    Choline: 177 mg
    Calcium: 272 mg
    Iron: 2 mg
    Potassium: 262 mg

    This recipe is an excellent source of protein, vitamin A and choline, and a good source of folate

Directions

  1. HEAT oven to 375°F. SPRINKLE cheese and bacon evenly in bottom of pie crust.

  2. BEAT eggs, half-and-half, salt, pepper and nutmeg in medium bowl until blended. Carefully POUR over filling in pie crust.

  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 35 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

Insider Info

  • If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
  • How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle.
  • The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard, midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
  • Cheese fillings: Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.