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Quiche Lorraine

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  • Serves: 12
  • Complexity: medium


  • 1 pound bacon chopped into small pieces
  • 3 large Vidalia onions diced
  • 1 teaspoon nutmeg
  • 4 cups grated Swiss cheese
  • 1 cup grated Gruyeres cheese
  • 2 roll out piecrusts
  • 3 cups grated cheddar cheese
  • 14 eggs 3 cups milk
  • 1 cup half and half
  • 1 teaspoon fresh ground black pepper


  1. Cook the bacon pieces in a deep pot until bacon crisp and then add the onions.

  2. Cook for about another 5 minutes until the onions have softened.

  3. Line 2 9 ½” inch deep pie shells with the crusts and divide the filing between the two pies.

  4. Divide the cheese equally on top of the filling of each pie.

  5. Add the milk the half and half and whisk the custard until blended.

  6. Pour the custard batter over the filled quiches until it is ¼ inch from the top.

  7. Bake at 395 degrees for 25 minutes until the crust starts to brown and then reduce the heat to 275 and continue baking for about 35 minutes or until the custard has set and has risen above the top of the shell

  8. The quiche will fall but to the original height once it has cooled.

  9. Wait at least 45 minutes before cutting.

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