Bacon Quiche Lorraine

Bacon Quiche Lorraine

(6 servings)    Printable Version
  • 1 9-inch store-bought pastry shell
  • 6 slices bacon - cooked and crumbled
  • 1/4 cup onion - chopped
  • 1 and 1/2 cup shredded sharp cheddar cheese
  • 4 large eggs - lightly beaten
  • 1 and 1/3 cup milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
This was a pretty decent recipe. I found it a slight bit too salty, so I would definitely cut out the salt completely next go-around. The bacon provides plenty of salt on it's own. The amount of bacon and cheese seemed just right, but big bacon lovers might want to slip a couple more crispy slices into the mix. I'd be interested to try this one with a combination of different cheeses. I could see Pepper Jack working great and giving it a nice spicy kick. Overall, I enjoyed this quiche, but I prefer a Ham And Cheese Quiche a little more. (The recipe on this page was submitted in 2003. It was tested and photographed in June 2016.)

Bacon Quiche Lorraine

How To Make Bacon Quiche Lorraine

Preheat oven to 450 degrees.

Bake pastry shell for five minutes. Remove from oven and set aside.

Reduce the oven temperature to 375 degrees.

In a frying pan over medium heat, saute the onions until soft and translucent.

In medium bowl, mix the eggs with milk and all seasonings.

Sprinkle the onion and crumbled bacon into the pastry shell. Cover with the cheese. Pour egg mixture over the cheese.

Bake for 45 minutes until egg is completely set. If a toothpick inserted into the center comes out clean, the quiche is done.

Bacon Quiche Lorraine

Cooking Note From Mr Breakfast:

My exact cooking time was 50 minutes. I covered the quiche loosely with aluminum foil at the 35 minute mark to prevent the crust from over-browning. A trick I like to use is to mold the foil over a large plate to create a round quiche-cover and then I remove the foil and place it gently over the quiche in the oven.

Cooking Tip From Recipe Submitter:

To prevent the edges of the crust from becoming too well-done, I like to tear off thin strips of aluminum foil and place them over the edges of the pastry shell before I place the constructed quiche in the oven.

Bacon Quiche Lorraine

This easy-to-make quiche requires a store-bought pastry crust. It features bacon, Cheddar cheese, onion and some select seasonings.

Mr Breakfast would like to thank looney for this recipe.

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