On Line Cookbook

Easy Quiche Lorraine

Recipe Information
my friend Angie


  • 1 unbaked 9 inch pie crust
  • 8 slices bacon, cooked, drained and crumbled
  • 2 cups (475 ml) shredded swiss cheese
  • 3 eggs, lightly beaten
  • 1-3/4 cups (425 ml) milk
  • 1 tbsp (15 ml) flour
  • 1/2 tsp (2 ml) salt
  • 1/8 tsp (1 ml) grated nutmeg
  • Bake pastry shell in a 450 degree (225 C.) oven for 7 minutes, or until lightly browned.
  • Reduce oven temperature to 325 degrees (175 C.).
  • Reserve 2 tbsp (30 ml) bacon.
  • Sprinkle remaining bacon and cheese over bottom of pie shell.
  • In medium bowl, combine eggs, milk, flour, salt and nutmeg. (Mix the dry ingredients together first, then add a small amount of milk to make a thin paste. Add remaining milk and eggs--this makes the filling less lumpy.)
  • Pour egg mixture into pastry shell; sprinkle with reserved bacon.
  • Bake for 35-40 minutes, or until a knife inserted in center comes out clean.
  • Cool 10 minutes before serving.
I have served this at bridal showers and parties and have always been complimented. Do not leave out the nutmeg. It may sound strange, but it makes a huge difference!