Quiche Lorraine

Quiche Lorraine






8 people
Creamy Quiche Lorraine recipe, with crispy bacon, Gruyère and Hellmann's® Real Mayonnaise wrapped in golden brown pastry.


  • 3/4 cup (175 mL) light cream or half and half
  • 1/4 cup (60 mL) Hellmann's® Real Mayonnaise
  • 2 eggs, lightly beaten
  • 1 Tbsp. (15 mL) chopped tarragon or parsley (optional)
  • 1/4 lb. (125 g) bacon, crisp-cooked and crumbled
  • 2 Tbsp. (30 mL) shredded Gruyere cheese or Swiss cheese (about 2 oz.)
  • 9-inch unbaked or frozen deep-dish pie crust*

  1. Amount per Serving
Title Amount per Serving


  1. Preheat oven to 375°F (190°C).

  2. Beat light cream, Hellmann's® 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 (2.5 cm) from edge comes out clean. Let stand on wire rack 5 minutes before serving.


*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.\nSee Nutrition Information for saturated fat content.