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5
from 1 vote
Quiche Lorraine
Move this quick and easy Quiche Lorraine recipe to the front of the recipe box! It's a savory and delicious dish perfect for brunch, lunch or even dinner.
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Rest
15
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Breakfast, Lunch, Main Course
Cuisine:
American, French
Servings:
8
servings
Calories:
377
Author:
Candace
Equipment
Skillet
Parchment paper
Baking tray
Ingredients
½
cup
diced bacon
approximately ¼ pound
1
cup
chopped onion
½
cup
diced mushrooms
1
unbaked pie shell
9 inch
3
cups
shredded cheddar cheese
2
eggs
1
cup
milk
½
teaspoon
salt
⅛
teaspoon
pepper
¼
teaspoon
nutmeg
Instructions
Preheat oven to 350˚F.
In a medium skillet on medium heat, fry bacon for 5 minutes. Pour off half of the bacon grease.
Add onion and mushroom and cook 5-6 minutes, until onion is soft, but not browned.
Add bacon mixture to the bottom of the pie shell, spread it evenly, and sprinkle with cheese.
In a medium bowl, lightly beat eggs, and whisk in milk, salt, pepper, and nutmeg. Gently pour into the pie shell over the cheese.
Bake on a parchment lined baking sheet for 30-35 minutes, or until edges are browned and quiche is cooked through.
Allow quiche to rest for 15 minutes before slicing and serving.
Notes
Refrigerate leftovers covered with plastic wrap or in a container for up to 4 days.
Wrap cooled quiche with plastic wrap to freeze for up to 3 months.
Thaw in the refrigerator, then reheat in a low temperature oven until just warmed through.
Nutrition
Calories:
377
|
Carbohydrates:
15
g
|
Protein:
16
g
|
Fat:
28
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
97
mg
|
Sodium:
637
mg
|
Potassium:
193
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
540
IU
|
Vitamin C:
2
mg
|
Calcium:
353
mg
|
Iron:
1
mg