Quiche Lorraine

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Ingredients
    1/2 (14.1-ounce) package  refrigerated piecrusts
    1 pound  bacon, cut into 1/2-inch pieces
    1/4 cup  green onions, chopped
    8 ounces  Swiss cheese, grated and divided
    6 large  eggs, beaten
    1 cup  heavy cream
    1/2 teaspoon  table salt
    Dash  ground red pepper
    Dash  white pepper
    1/8 teaspoon  ground nutmeg

How to Make It
Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.
Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.

Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.

Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.

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