Quiche Lorraine Recipe
Ingredients
| Pie shell | 1 9 inch | |
| 8 slices bacon, crisp-cooked, drained, and crumbled | ||
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Eggs | 6 | |
| 1 1/4 cups half and half or milk | ||
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Line unbaked pie shell with 12-inch square of aluminum foil.
Fill with rice or dried beans or peas.
Cover rim of shell with edges of foil.
Bake in preheated 450°F. oven until lightly browned at edges, 10 to 15 minutes.
Lift out foil and rice.
Cool on wire rack.
Sprinkle bacon and cheese into pie shell.
Beat together remaining ingredients until well blended.
Pour over bacon and cheese.
Bake in preheated 375°F.oven until knife inserted near center comes out clean, 30 to 40 minutes.
Let stand 5 minutes before serving.
Fill with rice or dried beans or peas.
Cover rim of shell with edges of foil.
Bake in preheated 450°F. oven until lightly browned at edges, 10 to 15 minutes.
Lift out foil and rice.
Cool on wire rack.
Sprinkle bacon and cheese into pie shell.
Beat together remaining ingredients until well blended.
Pour over bacon and cheese.
Bake in preheated 375°F.oven until knife inserted near center comes out clean, 30 to 40 minutes.
Let stand 5 minutes before serving.
Chef
