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Quiche Lorraine Using Piecrust Mix Recipe
|Piecrust mix||5 1⁄2 Ounce (1/2 package)|
|Onion||1 Medium, chopped for 1/2 cup|
|Swiss cheese||8 Ounce, shredded for 2 cups|
|Milk||2 Cup (32 tbs)|
|Nutmeg||1⁄4 Teaspoon, ground|
Calories 521 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.7%
Saturated Fat 14.3 g71.3%
Trans Fat 0 g
Cholesterol 277.5 mg
Sodium 933.4 mg38.9%
Total Carbohydrates 43 g14.4%
Dietary Fiber 2.4 g9.6%
Sugars 10.8 g
Protein 31 g61.6%
Vitamin A 16.6% Vitamin C 6.4%
Calcium 61.5% Iron 28.2%
*Based on a 2000 Calorie diet
1. Preheat the oven at (425°).
2. Prepare piecrust mix, as per label directions or make your own single-crust pastry.
3. On a lightly floured pastry board roll out to a 12-inch round and fit into a 9-inch pie plate or fluted quiche dish.
4. Trim overhang to 1/2 inch, turn under then flush with rim and flute to make a stand-up edge.
5. With a fork prick shell well all over such that for quiche dish, level pastry so as to be even with rim.
6. Bake in hot oven 5 minutes, remove to wirerack and cool slightly.
7. Increase oven temperature to 450°.
8. In a small skillet fry bacon until crisp, drain all but 1 tablespoon fat and crumble bacon.
9. Saute onion in bacon fat until soft.
10. in partly baked pastry shell sprinkle cheese evenly in a layer and add bacon and onion.
11. In a medium-size bowl beat eggs slightly, slowly beat in milk, salt, nutmeg and pepper.
12. then pour into pastry shell and bake in hot oven (450°) 15 minutes.
13. Lower oven temperature to moderate (350°) for 15 minutes until center is almost set but still soft.
14. Do not overbake as the custard will set as it cools.
15. Let it stand 15 for about minutes, cut into wedges and serve.