May 27

Quiche Lorraine



Submitted by: Veronica Gantley

There is more variations on the quiche than I care to count. Of course my favorite is Quiche Lorraine.

Sometimes during Lent I substitute the bacon for bacos. It is almost as good and a great no meat alternative to breakfast lunch or dinner. It is also better for you.


Quiche Lorraine

Makes 1 pie


  • 6 strips cooked bacon
  • 1 9-inch pie shell store bought or homemade
  • 1/2 cup grated Gruyere cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 3 large eggs and just enough milk to make 1 1/2 cups



  1. Preheat oven to 375 degrees.
  2. Break up the pieces of bacon and put them in the bottom of the pie shell. Sprinkle all but a tablespoon of cheese over the bacon.
  3. In a 2 cup measuring bowl add salt, pepper, nutmeg, eggs and enough milk to make 1 1/2 cups. Whisk to combine. Pour it over the bacon and cheese to within 1/8 of an inch to the rim.
  4. Sprinkle with the rest of the cheese and bake 30-35 minutes in a oven until puffed and browned.


Discover more about Veronica from her Skinny Sweets Daily profile page


[slideshow_deploy id=’2535′]

Permanent link to this article: