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LOCATION: Recipes >> Entrée Pies >> Quiche 21

Print this Recipe    Quiche 21

Quiche Lorraine

9" pie shell
8 slices bacon, diced
1/2 cup scallions with tops, chopped
6 eggs, beaten
1 t onion salt
1 C Swiss cheese, grated
2 C half and half
1/4 t nutmeg

Brown bacon lightly. Drain excess grease and add scallions. Cook
until golden brown, cool slightly.

Combine eggs, onion salt, cheese, and bacon mixture; add cream and
blend well. Pour into pie shell, sprinkle with nutmeg, and bake at
375 (for 30 - 35 minutes.

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