Simple Heavy Cream Quiche Lorraine Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Pie pastry1 (For A 1-Crust 9-Inch (23-Cm) Pie)
 Bacon1⁄4 Pound, diced (125 Gram)
 Heavy cream315 Milliliter (1 1/4 Cups)
 Egg1
 Nutmeg1 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 592 Calories from Fat 432

% Daily Value*

Total Fat 49 g75.1%

Saturated Fat 25.7 g128.5%

Trans Fat 0 g

Cholesterol 168.3 mg

Sodium 525.1 mg21.9%

Total Carbohydrates 32 g10.8%

Dietary Fiber 0.98 g3.9%

Sugars 0.5 g

Protein 7 g14%

Vitamin A 24.4% Vitamin C 0.85%

Calcium 6.6% Iron 4.8%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 425 °F (220°C).
Line a 9-inch (23-cm) pie pan with the pastry dough.
Bake blind for 15 minutes then set aside.
Reset the oven to 375°F (190°C).
Fry the bacon gently for about 5 minutes until the fat begins to run.
Using a slotted spoon, transfer the bacon to the pastry shell.
Beat the cream with the egg, egg yolks and seasoning.
Pour the custard into the pastry shell, sprinkle a little nutmeg on top and bake for 30 to 40 minutes or until the top is golden brown.
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