Quiche Lorraine

Quiche Lorraine

  • 1 (9-inch) piecrust
  • 8 slices bacon, cooked crisp and crumbled
  • 1 cup Swiss cheese, shredded
  • 1 cup onion, finely chopped
  • 4 large eggs
  • 2 cups heavy whipping cream
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¹⁄₈ teaspoon cayenne pepper

Preheat oven to 425˚. In the bottom of a pastry shell, sprinkle bacon, cheese, and onion. Beat eggs slightly, and whisk together remaining ingredients in a bowl. Pour mixture into quiche dish over bacon, cheese, and onion. Bake for 15 minutes, reduce temperature to 300˚, and bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Queens Royal Receipts CookbookOrder a copy
To purchase Queens Royal Receipts, contact Jane Williams at (704) 337-2256 or alumni@queens.edu.

Additional recipes from Queens Royal Receipts that appeared originally with this one:
Carolina Peach Iced Tea
Tailgate Ham Rolls

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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