Quiche Lorraine
"I don't recall where this recipe came from but it is tasty and not difficult."
Ingredients
Nutritional
- Serving Size: 1 (136.4 g)
- Calories 353.8
- Total Fat - 29.6 g
- Saturated Fat - 13 g
- Cholesterol - 185.1 mg
- Sodium - 1212.5 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 1.4 g
- Sugars - 1.6 g
- Protein - 18.1 g
- Calcium - 65.1 mg
- Iron - 1.1 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375'.
Step 2
Prick piecrust well with a fork.
Step 3
Slice bacon into strips ¼" to 1" long and brown lightly in heavy skillet, stirring constantly, until fat is almost rendered out but bacon isn't yet crisp. Drain.
Step 4
Scald the cream.
Step 5
Cool slightly, then beat together with the eggs and seasonings in a bowl to blend.
Step 6
Sauté mushrooms and green onions in small amount of butter till just tender.
Step 7
Put bacon, mushrooms, and green onions in pieshell and pour in the cream mixture, filling to within 1/8" of the top.
Step 8
Cut the butter into bits and distribute them over the top.
Step 9
Bake in the UPPER THIRD of the oven 25-40 minutes--until the quiche has puffed and browned and a small knife plunged in AT THE EDGE comes out clean.
Step 10
Cool 10 minutes before cutting.
Step 11
Serve hot, warm, or cold. The quiche will sink slightly as it cools.
Tips
No special items needed.