Quiche Lorraine | Louisiana Egg Commission

Quiche Lorraine

Ingredients

HEAT oven to 375°F. SPRINKLE cheese and bacon evenly in the bottom of the pie crust.
BEAT eggs, half-and-half, salt, pepper, and nutmeg in a medium bowl until blended. Carefully POUR over filling in the pie crust.
BAKE in the center of the oven until the center of the quiche is almost set but jiggles slightly when gently shaken and a knife inserted near the center comes out clean, 35 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

If using a frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
How to tell if it’s done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when the dish is gently shaken. The custard will continue to “cook” after it’s removed, and the center will firm up quickly. Overbaked custard may curdle.
The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard, midway between center and edge. If the knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
Cheese fillings: Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.
This recipe is an excellent source of protein, vitamin A, and choline, and a good source of folate