Quiche Lorraine
Created by breezermom on May 7, 2017
- Servings: 6
- Prep Time: 15m
- Cook Time: 70m
- Recipe #26034
Ingredients
- 1 refrigerated (7 ounce) pie crust (1/2 of a 14.1 ounce package refrigerated pie crust)
- 1 pound bacon (cut into 1/2 inch pieces)
- 1/4 cup chopped green onions
- 8 ounces Swiss cheese (grated and divided)
- 6 large eggs, beaten
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 dash ground red pepper
- 1 dash ground white pepper
- 1/8 teaspoon ground nutmeg
How to Make
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Step 1: Preheat oven to 425°.
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Step 2: Fit piecrust into a 9" pie plate; fold edges under and crimp. Prick the bottom and sides of the crust with a fork. Bake 6-8 minutes or until lightly browned. Reduce the oven temperature to 350°. Cool the piecrust on a wire rack while preparing the filling.
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Step 3: Cook the bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy. Drain on paper towels.
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Step 4: Sprinkle the bacon over the bottom of the pie crust. Sprinkle the green onions over the bacon. Sprinkle half of the swiss cheese over the green onions.
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Step 5: Whisk together the beaten eggs and the next 5 ingredients. Gradually pour the egg mixture over the bacon, onions, and cheese in the pie crust. Sprinkle the remaining Swiss cheese over the egg mixture.
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Step 6: Bake at 350° for 40 minutes or until lightly browned and set in the middle. Let cool 10 minutes before serving.