Quiche Lorraine with Bacon
I have been making this quiche for a number of years, and it’s one of my favorite dinners, but it can also be served for breakfast. Swiss cheese and bacon are combined with an egg mixture.
And then it’s cooked in a pastry shell. Feel free to make your own pie shell, but I am partial to this one made by Marie Callender’s. It has a great taste that works perfectly with this recipe. I never use them for fruit pies, but I ALWAYS use them when I make this quiche. Having said that, I need to share something with you about Marie’s pie shells. Apparently it’s a rough trip going from the factory to the grocery store because a lot of them end up cracked. Sometimes they are all cracked except one. Your job is to find the one that isn’t cracked. If you have to, go through the whole stack until you find it, and then carefully put it in your cart with a big smile on your face. No need to feel guilty here. This is the way I do it every single time.
I think you’re gonna like this!
Recipe by: Origin Unknown/Adapted by Winner Dinners
Serves about 8
1/2 pound bacon, crisply cooked and crumbled
2 cups (8 ounces) Swiss cheese, grated
2 tablespoons flour
4 eggs, slightly beaten
1-1/2 cups milk
1/2 teaspoon salt
dash cayenne
1 9-inch unbaked pastry shell (Marie Callender’s makes a good one, but find one that isn’t cracked!)
Cook the bacon and crumble or chop it into small pieces; set aside. Preheat the oven to 350. Grate the cheese and toss it with the flour; set aside. Combine the eggs, milk, salt, and cayenne; mix well. Add the cheese mixture and the bacon to the egg mixture. Pour into the pastry shell. Bake at 350 for 55 minutes or until set.
Makes my mouth water. Mmmm. Can’t wait to make one.
Jan, this is one of my favorite dinners. I don’t know why it took me so long to put it on the blog. I hope you enjoy it!
Gorgeous! At first I thought it was a lot of cheese but you are also using milk so that’s great! Can’t wait to try it. All your recipes rock!
Thanks for the compliment on my recipes, Patricia!
This sounds just like my mother’s!!!
Better than any quiche I’ve had in restaurants!!!
Hi there! Do you know if this is something I can freeze for later? Before or after cooking is fine, but I don’t want to waste the whole thing trying if someone else already knows.
Beth, yes you can freeze it. After cooking it and serving it for dinner, I have frozen the leftovers many times.
Do you think this would work using skim milk/FF half & half combo?
Yes, Gail, I think that would be fine. I use 1% milk.
Your quiche looks delicious, thanks for the recipe!