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Quiche Lorraine & Roasted Veggies Brunch

A classic and delicious quiche is paired with roasted asparagus and makes an excellent choice for a holiday brunch. The chocolate torte is elegant and sure to impress.

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These Nectar Mimosas are elegant enough to serve at your next brunch or holiday gathering.

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recipe

Ingredients:

  • 1 bottle (750 ml.) champagne or sparkling wine*, chilled
  • 2 cans (11.5 fl. oz. each) mango nectar, chilled

Directions:

DIVIDE champagne among glasses; top with nectar.

reviews

Review This Recipe
  •  Star(s)

    WOW! Try peach necter also!

    lindsay from San Diego, CA

    Both were excellent! I served them @ New Years party everone loved them, including me.


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 8

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Chopped onion, shredded Swiss cheese and egg form a rich mixture for this Quiche Lorraine. Baked in a deep-dish crust and seasoned with pepper and nutmeg this is the perfect dish for a church supper, potluck or buffet, or slice thinly for an appetizer or side dish.

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    recipe

    Ingredients:

    • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
    • 6 slices bacon, chopped
    • 1/2 cup chopped onion
    • 1 1/2 cups (6 ounces) shredded Swiss cheese
    • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
    • 3 large eggs, well beaten
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon ground nutmeg

    Directions:

    PREHEAT oven to 350° F.

    COOK bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. Combine evaporated milk, eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.

    BAKE for 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes on wire rack before serving.

    NOTE: Quiche fits a variety of meal occasions from brunch to dinner and also makes an outstanding appetizer. If using metal or foil pans, bake on preheated heavy-duty baking sheet.

    reviews

    Review This Recipe
    •  Star(s)

      Yummy yummy

      Suzanne Gagnon from quebec

      Great but takes a lot longer than 30 to 35 min to cook... Solid and my thanks to you....

    •  Star(s)

      A go-to recipe!

      Catie Taylor from Chicago

      This is a good and solid quiche recipe. Easy to make, just usually takes longer than 30-35 minutes to bake.

    •  Star(s)

      awsome time saver

      JUDY HAYDEN from Williamsburg, IA

      When I make this recipe I also use the egg substutes it mixes up so nice.

    •  Star(s)

      I Cannot believe it is so EASY

      FuMei Hsu from Arcadia, CA

      Everyone love this! Not only it is easy to prepare also quick to bake. High protein and rich flavor is great brunch or snack.

    •  Star(s)

      Time Saver

      Robert Torres from Sabana Grande, PR

      I have prepared this several times. But I've used bacon bits to save time. Have also prepared it with egg substitute to lower calories and fat.

    •  Star(s)

      Very Easy and Quick

      JEANNIE KIRK from Oklahoma City, OK

      This is a very, very easy recipe to make and it was so quick. I am just learning to cook all over again and I love quiche so when I found this recipe, I was so excited at how easy it was to make.

    •  Star(s)

      Teatime success

      Carole Thomas from NC

      This quiche was the first course along with a small salad at our tea. The ladies raved about it. I will certainly bake it again and again.

    •  Star(s)

      Quiche

      Heather Esparza from Tucson, AZ

      My whole family loves it

    •  Star(s)

      Delicious

      erin from

      This recipes is SOOOOO good. My husband loves it!

    •  Star(s)

      Grandma

      katheline schmitt from Vail, AZ

      This taste just like grandma's. Great not to worry about having cream on hand, use carnation, taste just as great.

    •  Star(s)

      Quiche Lorraine

      Kathy Caldwell from WILLIAMSPORT, PA

      I made this dish this past weekend for my daughter and my son-in-law. They enjoyed every bite.

    •  Star(s)

      CARNATION® Quiche Lorraine

      Rosalee Chamberlain from LOUISVILLE, KY

      I made this dish for Christmas, it was wonderful, my family really liked it. I add a little turkey sausage links, browned and cut up to the recipe. Very easy and quick to make. There was none left.

    •  Star(s)

      Secret ingredient

      GENESSA WAITE from EUGENE, OR

      Evaporated milk is great for quiche. I will never use 1/2 and 1/2 again. You may wan to add a tablespoon or two of flour for a firmer consistency. This is a great recipe, the egg/milk base can be used with any cheese and vegetable combination.

    •  Star(s)

      Great - but add extra time

      George from Exton, PA

      This is a great recipe, and great for when I have company. I like cheddar in stead of swiss cheese. However, I've found that it takes about an hour to bake completly

    •  Star(s)

      Awesome!

      Amy Ash from OWINGS MILLS, MD

      Everyone LOVES this quiche...

    •  Star(s)

      melt in your mouth

      Geraldine LeBlanc from Dieepe, NB

      How delicious can delicious be,this one will be at my next brunch.Thank you!!

    •  Star(s)

      Top Ten Favorite

      Teresa Kowalczyk from Clinton, MA

      This Quiche recipe was a big hit at my daughter's Shower, not only was I able to make them ahead of time, and freeze but the day of the Shower after defrostng the night before I only had to warm them in the oven. I have given out this recipe numerous times.

    •  Star(s)

      good

      Chrissie Foote from ,

      I made this dish on several occasions for my lunch club and everyone loved it. I also added a few veggies one time and it was still a hit.

    •  Star(s)

      Simple and good

      Meta Sienkiewicz from Greenbelt, MD

      So easy - so tasty. I've made this several times and it is always great. I tried adding an extra egg (as one reviewer suggested) and it made a higher, lighter quiche.

    •  Star(s)

      Quiche Lorraine

      Cynthia Sprude from Palm Harbor, FL

      I served this to my guests for Easter breakfast and got rave reviews. It was so easy and so, so good.

    •  Star(s)

      ABSOLUTELY PERFECT!

      Mmelinge Cabiri from SEAFORD, NY

      I just made this recipe for Easter and it was a hit. It came out just right. The only alterations I made to the recipe was putting it in an actual quiche/tart pan--reduce the milk to 1 1/4 c. milk instead of the whole can. It came out just like when we used to make it in French Club

    •  Star(s)

      quick and good!

      andrea blukis from SEATTLE, WA

      this easy to follow recipe is delicious and quick to make - bacon and onion may be cooked ahead of time to even make preparation faster.

    •  Star(s)

      The Best

      Sandie Post from DEARBORN, MI

      This is the best recipe for Quiche Lorraine I've ever made! Thanks!!

    •  Star(s)

      A real crowd pleaser!

      Steve Bailey from Sonoma, CA

      I make this all the time and have experimented with lots of different ingredients. I always add some mushrooms and feta cheese because I like that combinaton. It is not what true Loraine is all about I know but to each his/her own. This recipe is very flexable so have some fun with it.

    •  Star(s)

      Quiche Lorraine

      Agnes Crutcher from Mason, OH

      Wonderful recipe and easy to make. I also use green onions -- I made this for a lunch for 4 of my women friends, and I had printed out the recipe for them. They all love it!!!

    •  Star(s)

      Quiche Larraine

      Sherry Hamill from Colorado springs, CO

      I love quiche and could eat it every day! This was simple and quick. I will make this once a week for sure, if not more. Other quiche recipes made me just want to buy ready made but, not this one.

    •  Star(s)

      Quiche Lorraine

      Sandy Watkins from GRAND RAPIDS, MI

      I made this for a ladies luncheon. Everyone raved about it! No leftovers.

    •  Star(s)

      Great Quiche

      lee layton from CAPE ELIZABETH, ME

      I made 2 quiches with this recipe but added other ingredients, one with breakfast sausage, peppers, cheddar cheese onions & mushrooms and the other with shrimp, imitation crab, monterey jack cheese and mushrooms, both were light and custard like instead of like scrambled eggs.

    •  Star(s)

      Great Quiche

      Iva Bartell from OREGON, IL

      Made this last night for dinner, was quick and very good. My family said you can make this again real soon, like next week. It's a keeper.

    •  Star(s)

      The Perfect Quiche Recipe!!!

      Crystal from Orange, CA

      I used 4 eggs instead of 3 and upped the onions, cheese, and bacon just a bit. I used green onions instead for a more mild flavor. Using 4 eggs will bring the filling to the top. If you like quiche, you will LOVE this recipe. My family and friends loved it. I have been making this quiche for almost a year and it ALWAYS turns out perfect.

    •  Star(s)

      Why-oh-why have I been working SO hard on Quiche a

      Shari Ulbrich from WHITTIER, CA

      Wow!- I was hesitant as historically, my Quiche Lorraine recipe was agonizing, to say the least. This recipe was WONDERFUL! So easy and absolutely delicious. I keep leftover bacon in the freezer and using it in this recipe made the whole process almost as easy as ordinary scrambled eggs! Everyone just MUST try this.

    •  Star(s)

      Very Nice!

      KELLIE FIGUEIREDO from MODESTO, CA

      I made this for Christmas Breakfast and it was quite a hit. I tweaked it a bit by using sausage and carmelized onions and my family thought it was wonderful. I even caught my husband sneaking slices of it later in the day--and he really doesn't care too much for eggs!

    •  Star(s)

      Very good!!

      Sabrina from Kings Park

      Excellent quiche, I made it as an appetizer for Xmas. I feel like I could have doubled it b/c it didn't rise to the top of the crust in the 9 inch pan. However, it was cooked perfectly and tasted delicious. If people like Swiss cheese, they will love it. My husband and Father-in-law loved it. The entire thing went!! Will definitely make it again and wouldn't change an ingredient!

    •  Star(s)

      Greater than Mom's

      Deborah Randhan from Akron, OH

      I have done Quiche Lorraine by my Mother's recipe for the last forty years and never knew this could be so good and with the price of half and half or cream or even milk this is great and so much less costly - less costly - who whould ever think that something that costs less would be so very good! I intend to try more recipes using Carnation Evaporated Milk!!

    •  Star(s)

      The Best!!!

      Melody Mitchell from ARLINGTON, TX

      This is the best quiche recipe out there! Thanks!

    •  Star(s)

      Yummy1

      heidi luna from Prineville, OR

      I used a homemade shell they just taste better but it was quick and easy! I added a little very small peices of leftover ham and wonderful!It's even good cold! this is a keeper and just yummy a definite must try recipe!

    •  Star(s)

      lorraine quiche

      PATRICIA GIBSON from VICTORVILLE, CA

      love it, love it, love it

    •  Star(s)

      Busy day meal

      KATHRYN JENKINS from AQUEBOGUE, NY

      Terrific quiche recipe, perfect for a busy day and family on the go! Paired with a salad, it made a delicious supper for my husband and myself, with leftovers devoured by my son for breakfast the next morning. Looking forward to making it again! This easy, basic recipe was a winner with my family.

    •  Star(s)

      carnation quiche Lorraine

      Jennifer Shierling from WATERTOWN, NY

      Hey this is great. We made it twice this week.

    •  Star(s)

      Favorite and Easy

      patricia schwarz from NICHOLS, NY

      This is easy to put together and I can use whatever cheese or veggies in it and it still turns out great. Leftovers warm in the micro.

    •  Star(s)

      Successful Experiments

      Lisa Cleath from PASADENA, CA

      I tried a couple variations on this recipe; both were crustless, both had turkey bacon rather than regular, both had fat-free evaporated milk; however, with one I used egg substitute, veggie cheese, and added sauted spinach with the bacon...it's hard to say what happened exactly with that one, but I think there was so much moisture from the spinach that it took at least 10 minutes more to bake. Both tasted great, however, and were very light.

    •  Star(s)

      Great!!!

      Wanda from Oklahoma

      This came out wonderfully. I substituted Swiss cheese with Mozzarella and it was still great. My husband really loved it & it was easy to make.

    •  Star(s)

      oh so good

      Rebecca Markarian from HESPERIA, CA

      this was an easy quiche, i added ground sausage instead of bacon (crumbled). it was delicious

    •  Star(s)

      Quiche Lorraine

      Mary Baric from TRAFFORD, PA

      Delicious I have been watching my weight, so made this recipe without the crust, and it was great, just make sure the center is cooked. let stand a while and it cuts beautifully, loved it, thanks again,

    •  Star(s)

      Wonderfully Good

      Janis Henderson from Garrettsville, OH

      I just loved it so did everyone else at my home!! I will be making it again soon!!!!!!!

    •  Star(s)

      easy quiche

      Cathy Turley from West Hartford, CT

      this is great -my original recipe used cream and this one is even better with the evaporated milk. enjoyed by all!

    •  Star(s)

      good and easy meal

      Amy Meyer from LAS VEGAS, NV

      i was very happy to find this recipe because i just love it. i sometimes vary it just a bit and make a strict vegetarian meal out of it but it is still good. thanks!!!

    •  Star(s)

      Perfect Quiche!!

      Debra Lee from FREMONT, CA

      This quiche recipe is perfect and I love the smooth creamy texture. My family loved it! I took some to work to share and they said it was perfect in every way. I can't thank you enough for this recipe. I like to add chopped ham instead of bacon and I also add a half package of chopped spinach (thaw and squeeze out as much liquid as possible). I usually make two quiches at a time--one spinach and ham and one with just spinach.

    •  Star(s)

      Delicious!

      Kristie Douglass from BLOOMINGTON, IL

      I love this recipe and have used it for many years. I used to get up early in the morning and make two Quiche Lorraine, so my husband could take it to work and share with his co-workers, they loved it!

    •  Star(s)

      Quiche

      robin le grand from HIAWATHA, IA

      I made this for supper tonight. Just had to let you know that it was quick & easy to make. I added some green pepper & garlic. OH! SO! GOOD!!!


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 8

    • Calories: 280
    • Calories from Fat: 170
    • Total Fat: 18g (28% of DV)
    • Saturated Fat: 8g (40% of DV)
    • Cholesterol: 120mg (40% of DV)
    • Sodium: 430mg (18% of DV)
    • Carbohydrates: 15g (5% of DV)
    • Dietary Fiber: 0g (0% of DV)
    • Sugars: 6g
    • Protein: 14g
    • Vitamin A: 6% of DV
    • Vitamin C: 2% of DV
    • Calcium: 30% of DV
    • Iron: 4% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This Roasted Asparagus recipe is easy and makes a beautiful side dish. Drizzle with soy sauce and sesame oil, roast and finish by sprinkling some grated lemon peel over the top. Great for entertaining and everyday meals.

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    recipe

    Ingredients:

    • 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
    • 2 teaspoons olive or canola oil
    • 2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
    • 1 teaspoon sesame oil
    • Grated peel from 1 lemon (about 2 teaspoons), divided

    Directions:

    PREHEAT oven to 425° F.

    PLACE asparagus on a rimmed baking sheet.

    DRIZZLE with oil, soy sauce and sesame oil. Sprinkle with half of lemon peel.

    BAKE for 10 minutes or until asparagus just begin to brown and are easily pierced with a fork. Transfer to platter and sprinkle with remaining lemon peel.

    reviews

    Review This Recipe

    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      Chocolate and raspberry combine for an elegant and festive 1st Prize winning dessert created by Jeanne Barnes of Milwaukee, WI. A rich almond crust is the perfect complement to the chocolate-raspberry filling and will be a tasty treat on your dessert buffet for any special occasion.

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      recipe

      Ingredients:

      • 1 cup ground almonds
      • 1 teaspoon ground cinnamon
      • Pinch of salt
      • 10 tablespoons butter or margarine, softened
      • 2/3 cup sifted powdered sugar
      • 1 large egg yolk
      • 1 1/2 cups sifted all-purpose flour
      • 3/4 cup seedless raspberry jam
      • 2 teaspoons lemon juice
      • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
      • Powdered sugar

      Directions:

      PREHEAT oven to 350° F.

      COMBINE almonds, cinnamon and salt in small bowl. Beat butter, sugar and egg yolk in medium mixer bowl. Gradually add flour alternating with almond mixture. Form one third of dough into a ball. Press ball of dough between sheets of wax paper on metal baking sheet to 9-inch circle. Place in freezer. Press remaining dough on bottom and up sides of ungreased 9-inch tart pan with removable bottom. Refrigerate approximately 30 minutes.

      STIR jam and lemon juice together in small bowl. Melt morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals stirring just until morsels are melted. Swirl chocolate into jam mixture. Spread over dough.

      REMOVE dough circle from freezer. Cut into ten 3/4-inch wide strips. Use a knife to carefully place every other strip on top of raspberry mixture. Repeat with remaining dough strips, placing them crosswise to form a lattice appearance on top. Use a fork to press the ends of the strips into edge of crust.

      BAKE for 45 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Refrigerate for at least 3 1/2 hours or until well chilled. Remove side of tart pan and place on serving platter before serving.

      reviews

      Review This Recipe
      •  Star(s)

        good for all

        carla marshall from BELLE FOURCHE, SD

        This was so very easy to make and my now neighbors just love this one they had to get the recipe, So now I just made it and boy was just so very good and now this is one if my favorites now.

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        ERIS BLANTON from WATERTOWN, NY

        I cooked this and gave to my favorite friend. She called to tell me her family love this. Thank you, very best baking . Could not have done this without you.

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        Lucille Kingsbury from SPARTA, MI

        A keeper! Prepared twice over Christmas holiday.Everyone said its the best in flavor/taste/appearance. The second try I used raspberry pie filling versus the jam and then made lemon curd for the second layer with whipped topping flavored with raspberry extract and final fresh raspberries-no top crust. Baked it after the raspberry & chocolate layer enough to brown the crust. Try it you will like it! Both recipes super!

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        LOUANN SMITH from Plano, TX

        Easier than I imagined and much better than it looks which is hard to believe! I have always told others I am not a cook or much of a baker but after making this, no one will ever believe me again! Incredible results! Easily impresses everyone! Thank you Nestle!

      •  Star(s)

        Didn't think I could do it!

        Pat Pruitt from SPRINGDALE, AR

        When I read this recipe It sounded heavenly but very hard. I thought, what the heck, I've made big messes before and if that is how this one turns out, so be it. I have learned to follow receipes by going from one sentence to the next and thank goodness it worked. My family was astounded that even they know I'm a pretty good cook, some things are just above my means. They were so happy for me that it looked so perfect. When they tasted it, it was great! The looks on their faces were amazing. Once again Mom had suceeded. I am really glad that I did it and will do it again. Don't let the ones that look too hard get you down as I almost did. If it turns out to be a mess, throw it out and try again. I have decided that I am as smart as any receipe and will not hesitate to let the hard ones stop me from trying. Thank you for writing them so we can follow them word by word. Sooner or later you will build up your self esteen and know that you can do it. It was hard but well worth it.

      •  Star(s)

        Elegant and Easy

        Debra Sackett from WARREN, IN

        I was looking for a unique birthday treat for myself and picked this one. It was quite easy to make. I did not take the time to refrigerate like in the recipe. I think the torte itself went into the freezer for ten minutes and the rolled out top a little longer. The combination of the chocolate and raspberries reminded me of a favorite candy I have loved since I was a child. Even my pickiest of eaters enjoyed it at my house. Most assuredly a keeper.

      •  Star(s)

        Chocolate Torte

        Marsha Smith from INDIANAPOLIS, IN

        This one is real good and sweet, for the chocolate lover in you. I am a chocolate lover also, so this is terrific! Add more or less chocolate to your taste. Excellent for parties too.

      •  Star(s)

        Raspberry Linzer is just too good to describe!

        Jim Kerr from CONWAY, PA

        I learned about this recipe from my mother and decided to try it. It was definately worth the effort. I found a little bit of time and patience was all that was needed. Everyone that tried it loved it. I'll definately use this recipe on a regular basis!

      •  Star(s)

        I did it!!!!!

        connie page from HOLLAND, MI

        This recipe was a bit challinging for me but it turned out well and was the hit of thanksgiving!

      •  Star(s)

        very rich!

        JULIE EHRICH from CHANDLER, AZ

        I made this for my Thanksgiving dessert and it was such a hit! I made it with pureed cherry preserves and frozen cherries instead or raspberry jam, and it went so well with the almond crust. I will definitely make this again.

      •  Star(s)

        Really good

        LAURA CLARKE - STEFFEN from PHOENIX, AZ

        I made this for a special birthday a work and it was a real hit! I substituted Marionberry Jam for the raspberry and people said this was among the best recipes that I make

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        Diane Burger from MOUNDSVILLE, WV

        Couldn't pass this one up and glad I didn't! My husband doesn't usually eat sweets but when he does, it's something with raspberries. This was one of our favorites by far.

      •  Star(s)

        WONDERFUL

        deborah campolongo from NEW BRITAIN, PA

        I MAKE LINZER COOKIES. SO I MADE THE TORTE. IT WAS EASY AS IT IS WONDERFUL.

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        Kathleen Keller from NIAGARA FALLS, NY

        My family loved this dessert. The favors were wonderful. I would recommend this to everyone.

      •  Star(s)

        Wow!

        Kristie Miller from Ankeny, IA

        This was a challenging recipe for me, but it was worth it! This tastes wonderful, and it helped me to learn patience in the process. HIGHLY recommended!

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        Lee Faber from MALMESBURY WILTSHIRE, FL

        I brought this to a dinner party and everyone oohed and aahed and m-m-m-ed. Even our dessert hating hostess had to cut a corner to taste. It's a lovely combination of tastes. It turned out exactly like the photo and I'll certainly make it again.

      •  Star(s)

        A Great Challenge Raspberry Torte

        MARY Laufer from HUNTINGTON, WV

        What a great challenge but worth every minute of it. My family raved over this dessert. I will be making it again.

      •  Star(s)

        Definitely for the sweet tooth.

        Barbara Wagner from NORTHFIELD, MN

        This dessert is very RICH!!!!

      •  Star(s)

        chocolate rasp torte

        Elaine DeWitt from BAYTOWN, TX

        This was very simple and delicious. Went into my recipe box for further use.

      •  Star(s)

        Mmmm

        MEGHAN PACE from Pipersville, PA

        Mmmm Mmmm. This was absolutely delicious. My family (and I) adored this! It is quickly becoming a must at our get-togethers!

      •  Star(s)

        Not Pretty but Definitely GOOD

        mona mullins from dayton, OH

        This isn't a good choice if you want something pretty for a special occasion, but the taste is absolutely heaven. Chocolate and raspberries - what's not to like?

      •  Star(s)

        Great

        Elizabeth Dixon from SAINT LOUIS, MO

        This was a great dessert. It is great for when you need something fancy but easy . The kids even loved it! Thanks!

      •  Star(s)

        Choc. Raspberry Lizer Torte

        Edith Potter from MONROE, GA

        Rasberries has never been my favortie berry, but this recipe put an end to that theory. This was delicious and easier than I thought to prepare. My family enjoyed it.

      •  Star(s)

        LIBBY'S® Pumpkin Pear Strudel

        Jeanette Smith from CITRONELLE, AL

        A WONDERFUL TREAT FOR ANY OCCASION AND A GREAT WAY TO IMPRESS YOUR FRIENDS AND FAMILY WITH YOUR BAKING TALENT.

      •  Star(s)

        worth the extra time to prepare.

        Janice Ahonen from SANDWICH, MA

        RASPBERRIES ARE MY FAVORITE. SO I HAD TO TRY TO MAKE THIS. IT CAME OUT GREAT. ONLY ONE PROBLEM, I ATE TO MUCH!!!!!

      •  Star(s)

        chocolate raspberry linzer torte

        lorraine walters from OMAHA, NE

        This turned out quite nice. Only I used cherry jam instead, it was wonderful. The girls would like me to use blueberry next. Thanks for the recipe.

      •  Star(s)

        says it all

        Eileen Daloia from AUBURN, NY

        I read this recipe the other night and made it this weekend for friends. Needless to say it was a smash. Everyone was thrilled with the complex flavors, the oh so perfect combination of raspberry and chocolate, and they all wanted the recipe. Yum!! You've got to try this one if you haven't already. Definitely a keeper.

      •  Star(s)

        Chocolate Torte

        Melissa Simon from Chester Basin, NS

        This was a good recipe. I like strawberries more than rasberries though, and used that instead. Is quite good.

      •  Star(s)

        Little tricky

        DEBI CHOWDHURY from LOUDONVILLE, NY

        This recipe takes good preparation and a little work but the rewards are priceless. Everyone loves the chocolate. Definitely an adult dessert.

      •  Star(s)

        Yummy

        Elizabeth Hooton from MACON, GA

        Delicious and makes a beautiful presentation.

      •  Star(s)

        chocolate raspberry linzer torte

        Leslie Pulu from Corona, CA

        I liked this very much...Not good for my diet but can't help it. I read one review that said it was good with ice cream..and yep it is.

      •  Star(s)

        Great for adults

        Maria Green from LAS VEGAS, NV

        Took a time to make and was a hit with the adult ladies but not a favorite with the kids and guys.

      •  Star(s)

        Great for Adults

        Dana Miller from PALM CITY, FL

        My children were not impressed but the other ladies wanted the recipe.

      •  Star(s)

        Worth the time

        Nadine Osborne from RANDOLPH, NY

        It's not a difficult recipe, and well worth the time it takes to roll the crust. Adults liked it better than most of the children, but I will make it again.

      •  Star(s)

        Chocolate Rasberry Liner Torte

        Lisa Stevenson from BELLEFONTE, PA

        I've never made a dessert like this before because I never thought it would turn out but this one did and what a great turn out it was. I wanted to make something really special for my church social group and decided to give it a try and I'm glad I did, everyone loved it. Thanks so much and keep up the great recipes!

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        karen boehlert from CLAY, NY

        I like to cook, but I LOVE to bake. This is lovely to look at and awesome to eat. My family agrees. And really, chocolate and raspberry ,what's not to like?

      •  Star(s)

        Fruit and Chocolate Pair Well!

        ALI MALLARE from Leawood, KS

        My family loves the combination of fruity flavors with chocolate. The first time I tried any type of fruit and chocolate combination was when I tried a chocolate orange. I like raspberry flavors even more than organe, so I decided to try this recipe, and it was a HUGE hit! My entire family, as well as my extended family, loved it, even my younger cousins, who are usually picky eaters. I will certainly be making this recipe again in the near future! :) Thanks for a great recipe!

      •  Star(s)

        chocolate Raspberry Lintzer Torte

        dorothy Reader from LAS VEGAS, NV

        A very good candy, that's quick and fast to make and serve.

      •  Star(s)

        simple and delicious

        Connie Roddenberry from WEBSTER, FL

        I never realized that something so easy to make could be so elegant and delicious-the flavor is unbelievable

      •  Star(s)

        Chocolate Rasberry Linzer Torte

        Denise O'Byrne Kent from Coatesville, PA

        A delicious combination of chocolate and rasberry sets this torte off from the start. Found it easy to grind almonds in my food processor for the torte. A fluted pastry cutter is useful for cutting the lattice strips for the top. Give this recipie a try you are sure to enjoy it.

      •  Star(s)

        YUMMY

        Gina Thompson from SILVER BAY, MN

        This was SO good.... I thought I was going to have to make another one. Everyone loved it!

      •  Star(s)

        Chocolate Torte

        Tess Jefferies from Millington , TN

        Grrrrrrrrrrrrreat, my family loves it.

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        Yolanda Briggs-de Luna from MANSFIELD, TX

        This was my first Torte and it was awesome! My husband thinks he has married a true chef. Thank you for fluffing my self-confidence and giving us a great recipe to share with friends and family.

      •  Star(s)

        Reminds me of Grandma's Recipe

        CATHY ROSPOTYNSKI from CLEVELAND, OH

        This Chocolate Raspberry Linzer Torte was a little complicated but it was worth the effort. All of my family said they reminded them of the raspberry squares that my grandmother made. This was definitely a little bit richer. Raspberry and chocolate is always a good combination and I would definitely make this again for a special occasion.

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        Claudia LeMasurier from CHELMSFORD, MA

        I love chocolate & raspberries together. This torte was simply scrumptous. Easy and enjoyed by all.

      •  Star(s)

        very impressive

        ANDREA ROY from TWIN MOUNTAIN, NH

        I made this for a supper party for a few of my friends, and they were very impressed with the results. It was very rich and yummy, I served slices with freshly whipped cream and a dusting of grated chocolate, a real keeper!

      •  Star(s)

        Not to bad

        Kathy Allen from Stockton, CA

        If you love chocolate and raspberry then you will love this torte.

      •  Star(s)

        Chocolate Raspberry Linzer Torte

        LINDA EASTBURG from BURLINGTON, WI

        This recipe was very good but these days I am looking for something a little simpler to fix. I really don't like have to chill dough etc before I go on to the next step.

      •  Star(s)

        This is so good!

        kim bell from MILWAUKEE, WI

        I was asked to bring a dessert to my church's womens luncheon and I wanted to bake something different. I baked this wonderful chocolate raspberry linzer torte. It was an absolute hit, everyone asked me for the recipe. I told them to go to this website.

      •  Star(s)

        Simply delicious!

        LORI TURNER from GREENVILLE, SC

        I made this torte because I love chocolate and my daughter loves raspberry. It is wonderful! The flavors blended so well together. Our whole family was very pleased!


      nutrition

      Nutrition Facts

      Serving Size: 8 servings

      Servings Per Recipe: 0

      • Calories: 530
      • Calories from Fat: 240
      • Total Fat: 27g (42% of DV)
      • Saturated Fat: 13g (67% of DV)
      • Cholesterol: 65mg (21% of DV)
      • Sodium: 140mg (6% of DV)
      • Carbohydrates: 67g (22% of DV)
      • Dietary Fiber: 3g (13% of DV)
      • Sugars: 42g
      • Protein: 7g
      • Vitamin A: 10% of DV
      • Vitamin C: 2% of DV
      • Calcium: 4% of DV
      • Iron: 10% of DV

      *Percent Daily Values are based on a 2,000 calorie diet.

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