Quiche Lorraine Appetizer Recipe
Ingredients
| Bacon strip | 14 | |
| Shredded Swiss cheese | 1 1/4 Cup (16 tbs) | |
| Baked pastry shell | ||
| Eggs | 4 standard | |
| Whipping cream | 1 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Fresh grated nutmeg (or ground nutmeg) | ||
Directions
Cook bacon until crisp; cool, then crumble.
Evenly distribute bacon and cheese over bottom of baked pastry shell.
Lightly beat eggs; add cream and milk and beat until well blended.
Pour egg mixture over cheese and bacon.
Sprinkle a little nutmeg over filling.
Bake, uncovered, in a 325° oven for 25 minutes or until filling appears set when gently shaken (if it puffs, prick with a fork to allow air to escape).
Cut in small squares and serve hot or at room temperature on napkins or little plates.
Evenly distribute bacon and cheese over bottom of baked pastry shell.
Lightly beat eggs; add cream and milk and beat until well blended.
Pour egg mixture over cheese and bacon.
Sprinkle a little nutmeg over filling.
Bake, uncovered, in a 325° oven for 25 minutes or until filling appears set when gently shaken (if it puffs, prick with a fork to allow air to escape).
Cut in small squares and serve hot or at room temperature on napkins or little plates.
Chef
