Quiche Lorraine

Quiche Lorraine

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Creamy Quiche Lorraine recipe, with crispy bacon, Gruyère and Hellmann's® or Best Foods® Real Mayonnaise wrapped in golden brown pastry.
  • 6 People


  • 10 Mins

    Prep Time

  • 40 Mins

    Cooking Time

  • 50 Mins

    Ready In

  • 3/4 cup heavy cream
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 3 large eggs, lightly beaten
  • 1 Tbsp. chopped tarragon or parsley (optional)
  • 1/2 lb. bacon, crisp-cooked and crumbled
  • 1/2 cup shredded Gruyere cheese or Swiss cheese (about 2 oz.)
  • 9-inch unbaked or frozen deep-dish pie crust*

  1. Preheat oven to 375°.

  2. Beat heavy cream, Hellmann's® or Best Foods® Real Mayonnaise, eggs and tarragon in medium bowl with wire whisk or fork until blended. Stir in bacon and cheese; pour into pie crust. Arrange pie plate on baking sheet.

  3. Bake 40 minutes or until knife inserted 1-inch from edge comes out clean. Let stand on wire rack 5 minutes before serving.

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