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 | QUICHE LORRAINE |  | |
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| Ingredients: |
1 pie crust (We prefer Pillsbury)
1 Tablespoon butter, softened
12 bacon slices
4 eggs
chopped chilis?
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1 large onion, diced
2 cups whipping cream
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1.5 cups Swiss cheese, shredded
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| Procedures: |
Fry the bacon slices until crisp and brown, drain completely, and food process for finer pieces.
Cook the onion in the bacon grease.
Spread the bacon and onion in the bottom of the pie crust.
Whisk together the eggs, cream, salt and nutmeg with hand mixer for fliuffier eggs.
Add the cheese
Pour the egg mixture into the crust.
Bake at 425o for 15 minutes.
Reduce heat to 325o and bake for 35 minutes
Quiche is cooked when a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
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| Notes: |
2022-10-02: served with Elaine’s Mother’s tomatoes, Lyd changed the recipe to half Swiss and half Gruyère.
2022-02-12: We omitted the bacon, but added Gruyère. The onions and mushrooms were cooked dry first.
2021-03-16: the Chili’s were skipped and discarded. The time was extended 10 minutes.
2019-12-29: Still a little wet, an excellent batch.
2018-04-11: although baked 15 minutes longer then suggested the quiche was still very wet.
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06/21/2023
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