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Quiche Lorraine

Quiche Lorraine

I love Quiche – honestly, it’s my go-to for any meal.  I have this meal a lot of the time for dinner, but this quiche is great for any meal.



Your favorite pie crust

1 Beaten egg for crust

Line a 9-inch pie pan with your favorite pie crust.  Flute the edge and brush the bottom with a beaten egg. 

Bake at 450 F for about 10 minutes until the pie crust is set but not browned.


12 Slices Bacon – cooked crisp and crumbled

1 Cup Sliced Ripe Olives

1 Cup Grated Cheddar Cheese

1 Cup Heavy Cream

2 Eggs – lightly beaten

½ tsp Salt

Pinch of Ground Black Pepper

FIRST Cover the bottom of the partially cooked crust with the crumbled bacon

SECOND Cover the bacon with the sliced olives and grated cheddar cheese

THIRD In a sauce pan scald 1 cup heavy cream, stir in lightly beaten eggs, salt and pepper.

FOURTH Pour the cream mixture into the pie shell, on top of the other ingredients.

FIFTH Bake at 350 F for 30 to 35 minutes, until the mixture is set and the crust is nicely browned

Serve hot in wedges on a small plate. 

Quiche Lorraine has many variations, all good – this also makes a fine lunch dish with a green salad and fresh fruit or a fruit dessert.

Recipe courtesy of my old cookbook collection, Epicure’s Delight, Copyright 1944

Photo by James Harris on Unsplash



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