This 70s cream-rich Quiche Lorraine set the standard for the decade of the quiche that followed. In the 80s, Southern Living published more than 50 recipes for quiche, treating readers to a culinary world tour of our favorites. The highlights? Greek Spinach and Feta Quiche, Swiss Alpine Quiche, and Scandinavian Salmon Quiche inlaid with feathery springs of fresh dill. Not to be forgotten: 1987's cocktail brunch quichelets. This recipe is a fail-proof choice for brunch with the gals on Saturday or made as mini quiches for a ladies' luncheon. With crumbled bacon and plenty of Swiss cheese on its ingredients list, this creamy Quiche Lorraine Recipe never disappoints.
1/2 (14.1-ounce) package refrigerated pie crusts
1 (16-ounce) package bacon slices
1 1/2 cups Swiss cheese, cubed
4 large eggs, beaten
1 cup whipping cream
1 cup half-and-half
1 tablespoon all-purpose flour
3/4 teaspoon table salt
Dash ground black pepper
Dash ground nutmeg
How to Make It
Preheat the oven to 375˚. Fit a piecrust into a 10-inch quiche dish or pie plate according to the package directions; fold the edges under, and crimp.
Bake at 375˚ for 5 minutes. Cool on a wire rack.
Meanwhile, cook the bacon in a large skillet over medium-low until crisp; drain on paper towels.
Crumble the bacon, and place in the crust; sprinkle with cheese.
Stir together the eggs and next 6 ingredients; pour over cheese.
Bake at 375˚ for 50 minutes or until set, shielding the crust after 30 minutes to prevent excessive browning.