Company Quiche Lorraine with Bacon and Swiss

Kelly Williams


This is not a dish to make very often due to the calories, but a dish that I do enjoy serving for special occaisions and company. It's very rich and elegant, and when sliced into fairly small slices and served with salad and fresh fruit, it really isn't that terrible for you. Besides, we all deserve a little spoiling now and then! Right? ;) (photo from bing images)

pinch tips: Flour, Eggs & Breading Techniques



Makes 1 - 9" Quiche


15 Min


45 Min


unbaked pastry shell
slices bacon, diced (6 if bacon is thick-cut)
1 (8 oz.)
block swiss cheese, shredded
eggs, beaten
1 1/2 cups
heavy whipping cream
1/2 tsp.
1/4 tsp.
coarse ground pepper
dash of fresh grated nutmeg or dried, optional

Directions Step-By-Step

Place pastry into 9" pie dish and flute edge. Bake in hot 450 oven for 6-7 minutes til lightly browned. Remove from oven and reduce to 325 degrees. Fry bacon til crisp, drain, and crumble into small pieces. Place on bottom of pie shell. Top evenly with shredded cheese. In medium bowl, beat eggs, whisk in heavy cream, salt, pepper and nutmeg if desired. Pour over slowly and evenly. Bake at 325 for 35-40 minutes until almost set in the very middle. VERY center should jiggle just a little. (But not runny, just like jello.) *Let cool 25 minutes before serving. Perfect amount of time to make some salad and cut up some fresh fruit. At least 8 servings.
*You can also bake this in a tart pan, but since I don't have any, I can't give you any directions on that... (yet...) Christmas is coming... ;)

About this Recipe

Course/Dish: Pork, Savory Pies
Regional Style: French