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My review
Quiche Lorraine I
1
Laundrie
"Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!"
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Ingredients
1 h 20 m servings 761Original recipe yields 6 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
- In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 405536 Ratings
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Most helpful positive review
8/31/2007
GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a ...
Most helpful critical review
1/30/2005
This recipe is flawed. You can not fit 2 cups of cream, 4 eggs, 1 cup of cheese, and essentially 1 cup of bacon plus the other ingredients into one 9 inch pan. It is almost a perfect fit for 2 p...
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8/31/2007
GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a ...
5/10/2007
This turned out BEAUTIFULLY! I made the following alterations: I used 5 eggs in all, 1/3 c. heavy cream plus 1 c. 1% milk instead of 2 cups cream, I saute'd the onion and 1 clove garlic in the b...
2/19/2006
This was pretty good. I used a regular store bought pie shell and used only 1 1/2 cups cream, but it was still too much and I had to throw out some of the mixture. I would suggest using only 1...
5/21/2003
This was the third type of quiche I made for a PTA brunch I catered last week. This recipe is pretty traditional, but I loved the onions and the cayenne pepper. I sauted the onions in a little...
11/30/2005
a bit runny, so will add a bit less half and half. added mushrooms and frozen spinach, used 'real' bacon bits, and sauted the onions first. Yum!
8/9/2003
Very good, basic quiche recipe. Like previous reviewers, I found that the quiche was not done after the recommended cooking time. I had to cook mine an additional 8 minutes in order for it to ...
11/6/2002
This had the flavor of the quiche that I remember but next time I will saute the onions before putting them in. They were too crunchy and a little too overwhelming when put in raw. Otherwise, ...
1/30/2005
This recipe is flawed. You can not fit 2 cups of cream, 4 eggs, 1 cup of cheese, and essentially 1 cup of bacon plus the other ingredients into one 9 inch pan. It is almost a perfect fit for 2 p...
5/2/2003
Good quiche, Jennifer. My family prefers quiche to be a little firmer in texture. In reviewing some of the comments, I decided to cut the whipping cream to 1 1/2 cups and add 1/2c of Gruyere che...