Quiche Lorraine

6
Servings
1h
Prep Time
45m
Cook Time
1h 45m
Ready In


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

Original recipe yields 6 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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