Quiche Lorraine recipe

Quiche Lorraine recipe

350                                                                                          35”

  • Pastry for 9-inch Pie  –  pierce bake @ 400 3” + 5” in quiche dish
  • Re-pierce shell after 3” and bake again
  • 8 Slices Bacon – cut into ½” pieces  }
  • ¼ Cup Green Onions – chop             }  Saute with Bacon, drain
  • line baked shell with onions and bacon
  • 2 Cups (8 oz) Swiss Cheese –  grate  — sprinkle 1 Cup on top
  • 6 Eggs – beaten                 }
  • 1 Cup Whipping Cream      }
  • ½ tsp. Salt                          }    mix all 6 ingredients together
  • Dash Red Pepper              }     pour over cheese, top with
  • Dash White Pepper           }      remaining 1 Cup of cheese
  • 1/8 tsp. Nutmeg ground    }

Let stand 10 minutes, sprinkle with more nutmeg

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