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Quiche Lorraine II

Rated as 4.63 out of 5 Stars
3

"Bacon, eggs, cheese and onions. It's a delicious way to start a meal!"
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Ingredients

1 h 5 m servings 359
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
  2. In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
  3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

Nutrition Facts


Per Serving: 359 calories; 26.3 17 13.6 106 463 Full nutrition

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Reviews

Read all reviews 169
  1. 224 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This quiche was very easy to make and tasted great. I used cheddar cheese because I don't like swiss cheese and I added a small amount of black pepper to the mixture before cooking.

Most helpful critical review

I made this for luncheon today and although edible and flavoured to a taste, the texture was rough. I put this down to the addition of flour and sliced onion rather than applying the French meth...

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This quiche was very easy to make and tasted great. I used cheddar cheese because I don't like swiss cheese and I added a small amount of black pepper to the mixture before cooking.

I absolutely LOVED this recipe. It was so easy to make, and delicious. Even my meat-and-potatoes father raved over this dish. It tastes even better warmed up for left overs the next day. Only do...

I added an extra egg and fresh mushrooms. I also used only 1 1/3 cups of milk and it came out perfect for us. My wife and I liked this a lot and both had seconds. If you like quich, you'll certa...

The main reason some had trouble with the cooking time is probably because they put a very cold quiche into the oven. Everything should be at ROOM temp to cook according to recipe. This rule o...

This is an amazing and simple recipe for a classic Quiche Lorraine. I've made quiches before, not realizing that you need to cook the pie crust BEFORE you pour the wet egg mixture into it. I was...

I made this for luncheon today and although edible and flavoured to a taste, the texture was rough. I put this down to the addition of flour and sliced onion rather than applying the French meth...

This was my first time making a quiche and this was a simple but delicious recipe. My family loved it. I made two pies and froze one. I added a little bit more salt than the recipe called for-...

This is an excellent recipe. I have made this at least a half dozen times. I have added cooked fresh spinach a few times, and fresh sauteed mushrooms also. It's a quick delicious recipe...wou...

Using milk instead of cream gives the quiche a light texture. I also added broccoli and shrimp for added flavour. Overall, easy and delicious!