Home > Uncategorized > Quiche Lorraine: A Favorite Recipe from the Hawthorn House Kitchen

A slice of bacon and cheese quiche lorraine on a blue plate with crisp leafy salad dressing

Bacon, Swiss cheese and onions combined with eggs form this timeless classic.

Our dining services director at Hawthorn House says residents love when Quiche Lorraine is served because it’s light yet filling and makes a perfect dinner in the summer months. Serve with seasonal vegetables and salad greens dressed in a tangy vinagerette.

Quiche Lorraine

Prep time: 15 min
Cook time: 55 min

1 recipe pastry for a 9 inch single crust pie
12 slices of bacon
1 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Preheat oven to 425 degrees F. Place bacon in a large skillet and fry over medium-high heat until crisp. Remove bacon, drain on paper towels, and coarsley chop. Sprinkle bacon, cheese and onion into pastry shell. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F and bake an additional 30 minutes or until a knife inserted 1 inch from the edge comes out clean. Allow quiche to sit for 10 minutes before cutting into wedges.

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