Quiche Lorraine


12 Servings

  • 2 frozen 9-inch pie crusts
  • 6 eggs, beaten
  • 3 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 dash ground nutmeg
  • 3 cups shredded gruyere cheese
  • 2 tablespoons all-purpose flour
  • 12 slices uncooked bacon
  • 2 medium sweet onions, sliced

Pre-bake pie shells according to package directions, then reduce oven temperature to 325° F.

Meanwhile, stir together eggs, milk, salt, pepper, and nutmeg. Toss together Gruyere and flour. Add to egg mixture.

Cook bacon until crisp. Drain, reserving 2 Tablespoons of the drippings. Crumble bacon; set aside. Cook onion in drippings over medium heat until tender; drain.

Add bacon, onion, and Gruyere-flour mixture to egg mixture.

Pour egg mixture equally into both hot pastry shells. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes.


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