This quiche Lorraine recipe yields a rich egg pie and hails from the mountainous region of Lorraine in northern France. Sufficient for a filling meal in itself, quiche Lorraine has been adapted over the years from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is known for today.
- 1 layer pastry dough
- 4 slices bacon, crumbled
- 4 eggs
- 1 cup half and half
- ¼ teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 cup Gruyere cheese, shredded
- Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan.
- Sprinkle the bacon onto the bottom layer of the pastry.
- Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese.
- Bake the quiche for 45-50 minutes, until the eggs are set in the middle.
- Cool slightly and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||8 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||0 g|