Quiche Lorraine
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A home-kitchen version of quiche lorraine, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (9-inch) unbaked pastry shell
- 8 slices bacon, diced
- 1 Tbsp. flour
- 8 oz. shredded Swiss cheese (2 c.)
- 1/2 tsp. salt
- dash of nutmeg
- 3 beaten eggs
- 1 1/2 c. milk
Method
Bake unpricked pastry shell in very hot oven (450°) for 5 minutes or until lightly browned.
Remove from oven; reduce temperature to 325°.
Cook bacon until crisp; drain and crumble. Reserve 2 tablespoons.
Place remaining bacon in pie shell.
Add cheese.
Combine remaining ingredients and pour over cheese.
Trim with reserved bacon.
Bake at 325° for 35 to 40 minutes or until knife inserted just off-center comes out clean.
Let cool 10 minutes before serving.
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