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My review
Easy Quiche Lorraine
4
LADYNUSS
"It's a delicious way to start a meal!"
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Ingredients
55 m servings 461Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C).
- Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
- In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.
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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.
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Reviews
Read all reviews 272369 Ratings
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Most helpful positive review
11/13/2007
I use a frozen deep dish pie crust. Flash bake it for 10 minutes at 350. Add an additional egg and use 1 cup half and half. Sauteed a minced clove of garlic with the onion. Add salt, pepper a...
Most helpful critical review
1/10/2007
The filling for this recipe is delicious. However, 450 degrees is way too high a temperature in which to pre-bake the crust. The edges burn. The second time I made this recipe, I pre-baked th...
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11/13/2007
I use a frozen deep dish pie crust. Flash bake it for 10 minutes at 350. Add an additional egg and use 1 cup half and half. Sauteed a minced clove of garlic with the onion. Add salt, pepper a...
1/10/2007
The filling for this recipe is delicious. However, 450 degrees is way too high a temperature in which to pre-bake the crust. The edges burn. The second time I made this recipe, I pre-baked th...
5/20/2007
I love this recipe and made a large batch to sell in my church's coffee shop. I followed this recipe, for the most part,with the exception of increasing the eggs to 6 and adding another 1/2 cup ...
9/27/2005
I used a pre-made crust, used 4 eggs and only 1 cup half and half, and used cheddar because I didn't have swiss. I upped the temperature to 375, as other people had suggested, and it cooked in a...
12/26/2006
Great recipe... but if you are using a frozen crust already in a pie pan, make sure you get the deep dish crust. This recipe made WAY too much filling for a average size crust. Yummy quiche th...
2/12/2006
Wonderful recipe. I, too, made suggested moderations of using more bacon, 4 eggs, and instead of milk, I used 1 1/4 cups of half and half. It came out perfect. This was the first quiche I hav...
1/29/2011
I made 2 different quiche's from this recipe: one bacon and cheese and the other was a spinach and mushroom (and cheese). I didn't use swiss cheese, i used colby jack (for both) and instead of u...
5/14/2007
This was so YUMMY - a big hit at my Mother's Day brunch. I made alterations based on other commentors. I added 4 eggs, used 1 1/4 half and half, and 8 slices of bacon (love bacon!) and used a Vi...
1/8/2005
Excellent! Impressive and pretty darn easy to make! At 325, though, 40 minutes was NOT enough time baking. I increased temp to 350 after the 40, then 375 cuz i couldn't wait anymore... about ...