Quiche Lorraine

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Quiche Lorraine

Pastry for 1 piecrust
1 Tbsp butter, softened
12 bacon slices
4 eggs
2 cups heavy or whipping cream
¾ tsp salt
1/8 tsp nutmeg
¼ pound swiss cheese, shredded (1 cup)

Prepare and roll out pastry; line one 9-inch pie plate. Spread crust evenly with softened butter; chill well.

In 10-inch skillet over medium heat, fry bacon slices until crisp and brown. Drain bacon on paper towels and crumble. Preheat oven to 425-degrees. Spread crumbled bacon in prepared piecrust.

With wire whisk, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour egg mixture into crust. Bake 15 minutes; turn oven control to 325-degrees; back 35 minutes. Quiche is done when knife inserted in center comes out clean. Let stand 10 minutes before serving.
 
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