Quiche Lorraine
Recipe: #26034
May 07, 2017
"An oldie but goody! Good for breakfast, lunch or dinner."
Ingredients
Nutritional
- Serving Size: 1 (226 g)
- Calories 831.5
- Total Fat - 59.5 g
- Saturated Fat - 22.8 g
- Cholesterol - 340 mg
- Sodium - 2009.2 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 0.7 g
- Sugars - 6.6 g
- Protein - 47.4 g
- Calcium - 406.2 mg
- Iron - 3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 425°.
Step 2
Fit piecrust into a 9" pie plate; fold edges under and crimp. Prick the bottom and sides of the crust with a fork. Bake 6-8 minutes or until lightly browned. Reduce the oven temperature to 350°. Cool the piecrust on a wire rack while preparing the filling.
Step 3
Cook the bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy. Drain on paper towels.
Step 4
Sprinkle the bacon over the bottom of the pie crust. Sprinkle the green onions over the bacon. Sprinkle half of the swiss cheese over the green onions.
Step 5
Whisk together the beaten eggs and the next 5 ingredients. Gradually pour the egg mixture over the bacon, onions, and cheese in the pie crust. Sprinkle the remaining Swiss cheese over the egg mixture.
Step 6
Bake at 350° for 40 minutes or until lightly browned and set in the middle. Let cool 10 minutes before serving.
Tips
No special items needed.