Easy Bacon Quiche Lorraine Recipe
Ingredients
| Unbaked 9-inch pie shell | ||
| Bacon | 1/2 pound, sliced | |
| Swiss Cheese | 1 1/2 Cup (16 tbs), grated | |
| Eggs | 3 | |
| Light cream | 1 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Dash of nutmeg | ||
| Dash of cayenne | ||
| Pepper | 1 Dash | |
Directions
Prepare pie shell.
Refrigerate until ready to use.
Preheat the oven to 375°.
Fry bacon until crisp; drain on paper towels, crumble bacon into bits and sprinkle over bottom of pie shell.
Then sprinkle with Swiss cheese.
In medium bowl, with rotary beater, beat eggs with cream, salt, nutmeg, cayenne and pepper until well-combined but not frothy.
Pour into pie shell.
Bake 35-40 minutes, or until the top is golden and the center seems firm when gently shaken.
Let cool on a wire rack for 10 minutes before serving.
Refrigerate until ready to use.
Preheat the oven to 375°.
Fry bacon until crisp; drain on paper towels, crumble bacon into bits and sprinkle over bottom of pie shell.
Then sprinkle with Swiss cheese.
In medium bowl, with rotary beater, beat eggs with cream, salt, nutmeg, cayenne and pepper until well-combined but not frothy.
Pour into pie shell.
Bake 35-40 minutes, or until the top is golden and the center seems firm when gently shaken.
Let cool on a wire rack for 10 minutes before serving.
Chef
