Quiche Lorraine

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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*

Nutritional information

 

Amount per serving

Calories210
Calories from Fat140
Total Fat16g
Saturated Fat4g
Trans Fat0g
Cholesterol60mg
Sodium270mg
Total Carbs9g
Dietary Fiber0g
Sugars0g
Protein5g
Calcium6%
Iron2%
Vitamin C0%
Vitamin A4%
  • 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.