Quiche lorraine

This recipe is taken from the 2014 Milk Calendar. Quiche never goes out of style and the classic addition of smoky bacon and zesty Canadian Cheddar cheese are a popular classic. Serve with a salad and sliced tomatoes for lunch or a light dinner any day of the week.
-Recipe from Laurel et Michelle Ross, dairy farmers from Grenfell, Saskatchewan.

  • Prep: 15 min
  • Cooking: 35 min
Yields 4 - 6 servings
quiche lorraine

Ingredients

  • One 9-inch (23 cm) deep-dish pie crust prebaked
  • 1/3 cup (80 mL) crumbled cooked bacon or cooked ham diced
  • 1/2 cup (125 mL) shredded Canadian Cheddar cheese
  • 4 eggs
  • 1 tsp (5 mL) minced onion
  • 1/2 tsp (2 mL) prepared mustard
  • 1 cup (250 mL) Milk

Preparation

Preheat oven to 350 °F (180 °C).

Place pie crust on a baking sheet. Sprinkle bacon and half the Cheddar cheese in pie crust.

In a bowl, whisk eggs, onion and mustard until blended. Gradually whisk in milk. Pour over bacon and cheese in pie shell. Cover and refrigerate remaining cheese.

Bake for 35 min or until edges of filling are puffed and starting to brown. Remove from oven and sprinkle remaining cheese on top. Return quiche to upper rack in oven and bake for 5 min or until centre is set.

Let stand for 10 min before cutting into wedges.

Tips

If buying a store-bought frozen pie crust, make sure you get a deep-dish one to hold the filling and bake according to package directions. If making your own crust, use recipe directions for blind-baking a single-crust pie.

Tip for Kids: Make mini pies by using tart shells instead of a large pie crust. Place baked shells on a baking sheet before filling and reduce the baking time to about 20 minutes.

Variations: Replace the bacon with chopped smoked salmon and use Canadian Swiss or Gouda cheese.

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 252 Calories
Protein: 11 g
Carbohydrate: 17 g
Fat: 15 g
Fibre: 0.8 g
Sodium: 317 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 13 % / 141 mg
Vitamin B12: 39 %
Selenium: 32 %
Vitamin E: 23 %
Riboflavin: 21 %