• 6servings
  • 65minutes
  • 618calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. CRUST:

  2. 2 cups sifted all-purpose flour

  3. 1/2 teaspoon salt

  4. 3/4 cup butter-flavored shortening

  5. 3 to 4 tablespoons cold water


  7. 12 bacon strips, cooked and crumbled

  8. 4 eggs

  9. 2 cups half-and-half cream

  10. 1/4 teaspoon salt

  11. 1/8 teaspoon ground nutmeg

  12. 1-1/4 cups shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. Quiche Lorraine Recipe photo by Taste of Home Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add water, a little at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half.

  2. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim and flute edges. Chill. Wrap remaining dough; chill or freeze for another use.

  3. For filling, sprinkle crumbled bacon into the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust.

  4. Bake at 425° for 15 minutes. Reduce temperature to 325°; continue to bake for 30 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.


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