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Easy Quiche Lorraine


  • 1 unbaked 9 inch pie crust

  • 6 slices bacon

  • 1 onion, chopped

  • 1 ½ cups milk

  • 3 large eggs, beaten

  • ¼ teaspoon salt

  • 1 ½ cups shredded Swiss cheese

  • 1 tablespoon all-purpose flour


Set the oven to 450 degrees Fahrenheit (230 degrees C).

Aluminum foil should be double-layered to line the pie crust. For 8 minutes, bake in the preheated oven. After removing the foil, bake for another 4 to 5 minutes, or until the crust is barely firm. Lower the oven's heat setting to 325 degrees F. (165 degrees C).

In a large skillet, add the bacon, and cook for about 10 minutes, turning the bacon regularly, until it is uniformly browned. Bacon slices should be crumbled after being dried with paper towels. In the skillet, set aside 2 tablespoons of the bacon fat.

Over medium heat, cook and toss onion in reserved fat until tender; drain and put aside.

In a big bowl, combine salt, milk, and eggs. Then add the onion and bacon. In a medium bowl, combine the flour and Swiss cheese; add to the egg mixture and well stir. Fill the partially baked crust.

Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. If the crust's edges start to turn too brown, cover them with foil. Before serving, let the quiche cool for ten minutes.


Prep Time:

20 mins

Cook Time:

1 hrs

Additional Time:

10 mins

Total Time:

1 hrs 30 mins




1 9-inch quiche

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