Quiche Lorraine

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“I have been making this for years and it always turns out perfect.”
1hr 30mins

Ingredients Nutrition


  1. CRUST:
  2. Stir together flour and salt. cut in the shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time and toss with a fork until moist. Roll out and line 9 inch deep dish pie pan and crimp edges. line the top of the crust with foil and prick through to the crust on the sides and bottom. Bake at 450 for 5 minutes and remove foil and return to the oven for 5 to 7 minutes more till pastry is nearly done. Set aside.
  4. Cook Bacon until crisp; drain reserving 2 tablespoons drippings. Crumble bacon and set aside. cook chopped onion in reserved drippings until tender, drain.
  5. Whip together the eggs, half and half, salt, and flour. Stir in the bacon and shredded cheese; mix well. pour into prepared pastry shell; bake at 325 for 45 to 50 minutes or till a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

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