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Quiche Lorraine
Creamy Quiche Lorraine recipe, with crispy bacon, Gruyère and Hellmann's® or Best Foods® Real Mayonnaise wrapped in golden brown pastry.
NUTRITIONAL FACTS
Servings6
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 680.0 |
| Total Carbohydrates (g) | 20.0 g |
| Fibre (g) | 1.0 g |
| Sodium (mg) | 980.0 mg |
| Fat (g) | 56.0 g |
| Saturated Fat (g) | 19.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 195.0 mg |
| Iron (mg) | 10.0 % |
| Vitamin A | 15.0 % |
| Vitamin B12 | |
| Vitamin C | 2.0 % |
| Calcium (mg) | 15.0 % |
| Sugar (g) | 2.0 g |
| Protein (g) | 23.0 g |
-
6 People
Servings
-
10 Mins
Prep Time
-
40 Mins
Cooking Time
-
50 Mins
Ready In
Ingredients
- 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*
Made With
Or Try It With
Directions
-
Preheat oven to 375°.
-
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.
-
Bake 40 minutes or until knife inserted 1-inch from edge comes out clean. Let stand on wire rack 5 minutes before serving.
Chef's Tip
*If using 9-inch frozen deep-dish pie crust, do not thaw. Preheat oven and baking sheet. Pour filling into pie crust; bake on baking sheet.
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