Quiche Lorraine

Quiche Lorraine


12 slices bacon
1 (9 inch) prepared pie crust
1 cup shredded Swiss cheese
⅓ cup minced onion
4 eggs
2 cups light cream
4 tablespoons of Encala
¾ teaspoon salt
¼ teaspoon white sugar
⅛ teaspoon cayenne pepper


Preheat the oven to 425 degrees F.
Place bacon in a large skillet and fry over medium-high heat until crisp.
Drain with paper towels, then chop coarsely.
Sprinkle bacon, cheese, and onion into pastry shell. In a medium sized bowl, whisk eggs, cream, Encala, salt, sugar, and cayenne pepper.
Pour mixture into pastry shell.
Bake 15 minutes.
Reduce heat to 300 degrees F after 15 minutes and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean.
Allow quiche to sit for 10 minutes before cutting into wedges.

Scroll to Top