Quiche Lorraine


  • 1 pie dough – home made or frozen
  • 1/2 package (12-15 slices) of turkey bacon, cooked and chopped into 1/4- to 1/2-inch pieces
  • 1 cup skim milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp ground nutmeg
  • 1 cup shredded/grated gruyere cheese (could use cheddar or another substitute)
  • 1/2 cup chopped onion or shallot
  • 1 tsp butter


  1. Pre-bake frozen crust (blind bake): Preheat oven to 350 degrees F.  Line the frozen crust with heavy-duty aluminum foil, allowing a couple of inches to extend beyond the sides of the tart or pie pan.  Fill two-thirds with dry beans or other pie weights.  Bake 20 minutes.  Remove from oven, remove the pie weights (lift up foil by edges) and foil.  Use tines of a fork to prick holes around the base of the crust.  Return to the oven and bake another 10 minutes, until lightly browned all over.  Remove from oven and set aside.
  2. Saute onions in butter until soft and translucent.
  3. Whisk eggs in large bowl.  Add the nutmeg, salt, black pepper, and onions and whisk some more.
  4. Add milk and cream to egg mixture, and whisk vigorously to incorporate and introduce a little air into the mixture.
  5. Arrange the bacon and cheese in the bottom of the pie crust.
  6. Whisk the egg mixture hard again for a few seconds, then pour gently into the pie crust.  You want the bacon and cheese to be suspended in the mix, so you  might need to gently stir it around a little bit.
  7. Put quiche in pre-heated oven and bake for 30-40 minutes.  Check for doneness after 30 minutes by gently jiggling the quiche.  It should still have just a little wiggle (it will finish setting while it cools).  Cool on a wire rack.

Source: http://www.simplyrecipes.com/recipes/quiche_lorraine/

Nutrition: 434 Calories for 1/6 of quiche


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