Quiche Lorraine Au Fromage

Name: Quiche Lorraine Au Fromage
Prep time: 15 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 1 cup plus 2 Tbsp. flour; 1/4 tsp. salt; 1/4 cup cold butter; 1/4 cup shortening; 1/4 cup ice water; 8 slices OSCAR MAYER Bacon, cooked, crumbled; 1 cup KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches; 3 eggs; 2 cups half-and-half

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Recipe by Kraft

Prep Time

15
min.

Total Time

1
hr.

35
min.

Servings

8 servings

Try our riff on the classic Quiche Lorraine Au Fromage. Serve up this Quiche Lorraine Au Fromage for French-inspired brunches and parties.

What You Need

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1 cup plus 2 Tbsp. flour
1/4 tsp. salt
1/4 cup cold butter
1/4 cup shortening
1/4 cup ice water
8 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches
3 eggs
2 cups half-and-half

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Make It

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Heat oven to 425ºF.
Mix flour and salt in medium bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball. (If necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together.) Flatten dough to 1/2-inch-thick round on large sheet of plastic wrap; wrap securely. Refrigerate 20 to 25 min. or until well chilled.
Roll out dough on lightly floured surface to 13-inch round. Place in 9-inch pie plate; fold under and flute edge. Sprinkle bacon and cheese onto bottom of crust. Whisk eggs and half-and-half until blended; pour into crust.
Bake 15 min. Reduce oven temperature to 350ºF. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Serving Suggestion

Serve this flavorful quiche with smart sides, such as a fresh fruit salad and glass of low-fat milk.

Foil Tip Pie

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Variation

Substitute a 10-inch quiche dish for the pie plate. Prepare as directed, reducing the final baking time to 25 to 30 min. or until knife inserted in center comes out clean.

Make Ahead

Quiche can be made ahead of time. Cool just to room temperature before serving.

Servings

8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories	360

Total fat	28g
Saturated fat	14g
Cholesterol	130mg
Sodium	370mg
Carbohydrate	15g
Dietary fiber	2g
Sugars	3g
Protein	13g
% Daily Value
Vitamin A	20 %DV
Vitamin C	4 %DV
Calcium	15 %DV
Iron	6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by chrisbeth04 from This was a big hit in our house with kids and adults alike - which is a rare feat! This was a big hit in our house with kids and adults alike - which is a rare feat! While it took a bit longer to cook than I expected, it was well worth it. I cheated a bit and used a refridgerated pie crust. This tasted even better the next day!

Date published: 2013-02-06

Rated 5 out of 5 by lmayworm from It was so easy and delicious! It was so easy and delicious! I used a refrigerated pie crust and it worked really well. It only took about 10 minutes to prepare and most of that was cooking the bacon. Will definitely make it again!

Date published: 2013-02-23

Rated 5 out of 5 by TeenageGourmet from I'm only 15, and yet this recipe was easy to follow, and everyone in the house said it was the best... I'm only 15, and yet this recipe was easy to follow, and everyone in the house said it was the best dish I've ever made! It was wonderful!

Date published: 2013-03-17

Rated 5 out of 5 by Chichimix from Very simple and delicious recipe. Very simple and delicious recipe. I lived in France for a couple of years and this is a perfect way to remember my days in france.

Date published: 2013-04-29

Rated 5 out of 5 by KRowe1223 from loved this! loved this!! its perfect for any meal!

Date published: 2011-08-11