Quiche Lorraine

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  • Pie Shell:
  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Pastry Flour
  • Pinch of Salt
  • 1/3 Cup Shortening
  • 3 Tablespoon ice cold Water
  • Ingredients for Filling:
  • 10 thick slices of Villari Brothers Bacon, cooked crisp and crumbled
  • 1 cup shredded Swiss Cheese or Gruyere Cheese
  • 1/4 cup Onion Diced
  • 4 Large Eggs
  • 2 cups Heavy Whipping Cream
  • Salt and Pepper, depending on your taste (White Pepper is best)
  • Pinch of Nutmeg


  1. Pie Shell:
  2. Dissolve Salt in Ice Water.
  3. Place Flour and Shortening in mixing bowl.
  4. Rub or cut shortening into flour. If you prefer mealy dough, rub or cut until it resembles coarse cornmeal. For flaky dough, rub or cut until fat particles are the size of petite green peas.
  5. Add Water and mix gently, just until water is absorbed (do not overwork the dough).
  6. Roll dough into ball, wrap in plastic film, and refrigerate for about an hour.
  7. Preheat oven to 425° F.
  8. Remove from refrigerator. Using a floured rolling pin on a floured surface, roll dough into a round that is about 2 inches larger than the upside of a 9-inch quiche pan or ovenable glass pie plate.
  9. Fold pie dough into fourths and place in quiche dish, unfolding gently and pressing against bottom and sides. Trim the overhanging edge and carefully cover the pie dough with heavy duty aluminum foil gently pressing to the bottom and sides, letting foil extend about 1 inch over the edge of the pie plate to prevent browning. Add 8-10 ounces of dried beans to foil to weigh down Pie Crust and keep it from bubbling during the baking process. Bake for 12 minutes.
  10. Remove crust from oven and remove and discard beans and foil. Reduce oven temperature to 325° F.
  11. Sprinkle Shredded Cheese, Bacon and Onion into the pie crust.
  12. In Medium Bowl, beat Eggs and stir in Heavy Cream, Salt, Pepper and Nutmeg. Pour over ingredients in the par-baked pie crust.
  13. Bake at 325° F for 45 to 50 minutes or until a knife inserted in the center comes out clean.
  14. Remove from oven and let sit for 10 to 12 minutes before cutting and serving.
  15. Serve with fresh fruit for a delightful breakfast, lunch or brunch dish.

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