Quiche Lorraine
Cook time
Total time
Serves: 8 servings
  • 1 pastry for 9-inch pie shell
  • ½ lb bacon
  • ½ onion, sliced thin
  • 4 eggs
  • 7 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cups milk
  • 1 tsp salt pinch white pepper pinch cayenne
  • ½ lb Swiss cheese, grated
  • 2 oz Gruyere cheese*, grated
  1. Preheat oven to 400°F.
  2. Line one 9 or 9½-inch pie plate with pastry.
  3. Flute edges for a standing rim.
  4. Chill while preparing filling.
  5. Cook bacon until crisp.
  6. Drain on paper towel and crumble into small pieces.
  7. In large mixing bowl combine eggs,
  8. Buttermilk Blend, milk, salt, pepper and cayenne and beat thoroughly with rotary beater until foamy. Arrange crumbled bacon and onion in pastry-lined pie plate.
  9. Add Swiss and Gruyere cheese to form next layer.
  10. Pour egg/buttermilk mixture over cheese.
  11. Bake 35 to 40 minutes, or until a knife comes out clean from the center of the mixture.
  12. Remove from oven and allow to cool 10 minutes before serving.
  13. *If Gruyere is unavailable, substitute with sharp aged Swiss cheese.
Nutrition Information
Calories: 446 Fat: 31g Saturated fat: 14g Trans fat: 0g Carbohydrates: 22g Sugar: 6g Sodium: 797mg Fiber: 0g Protein: 19g Cholesterol: 61mg
Recipe by The Saco Pantry at http://www.sacopantry.com/quiche-lorraine/