Quiche Lorraine

Prep Time
Cook Time
1h 45m
Ready In

Recipe: #25770

March 13, 2017

"I don't recall where this recipe came from but it is tasty and not difficult."

Original is 6 servings


  • Serving Size: 1 (136.4 g)
  • Calories 353.8
  • Total Fat - 29.6 g
  • Saturated Fat - 13 g
  • Cholesterol - 185.1 mg
  • Sodium - 1212.5 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.6 g
  • Protein - 18.1 g
  • Calcium - 65.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 375'.

Step 2

Prick piecrust well with a fork.

Step 3

Slice bacon into strips ¼" to 1" long and brown lightly in heavy skillet, stirring constantly, until fat is almost rendered out but bacon isn't yet crisp. Drain.

Step 4

Scald the cream.

Step 5

Cool slightly, then beat together with the eggs and seasonings in a bowl to blend.

Step 6

Sauté mushrooms and green onions in small amount of butter till just tender.

Step 7

Put bacon, mushrooms, and green onions in pieshell and pour in the cream mixture, filling to within 1/8" of the top.

Step 8

Cut the butter into bits and distribute them over the top.

Step 9

Bake in the UPPER THIRD of the oven 25-40 minutes--until the quiche has puffed and browned and a small knife plunged in AT THE EDGE comes out clean.

Step 10

Cool 10 minutes before cutting.

Step 11

Serve hot, warm, or cold. The quiche will sink slightly as it cools.


No special items needed.

1 Reviews


Scaled back as one serve and made my own pastry shell using store bought shortcrust pastry and as I was a little short on cream I added a bit of milk and had a very enjoyable dinner thank you JoanWagnerTeller made for Alphabet Tag Game at FF&F


review by:
(22 May 2019)

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