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Quiche Lorraine


1 9in pie crust

1 Tbsp butter-softened

8 oz bacon - diced

4 eggs

2 cups heavy(whipping)cream

3/4 Tsp salt

1 cup shredded Swiss cheese


Spread butter over pie crust and chill until ready to fill.

Cook diced bacon until brown and crisp then drain and set aside.

In a bowl,using a wire whisk, combine the egg,cream and salt.

Stir in the cheese.

Sprinkle the bacon over the pie crust bottom and pour in the egg mixture.

Bake at 425 deg for 15 min.

Reduce oven temp to 325 deg and continue baking an additional 35 min or until knife inserted in center comes out clean.

This is a traditional Quiche Lorraine but many variations are possible.

Use your imagination.