LOCATION: Recipes >> Entrée Pies >> Quiche 22
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Quiche 22
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Quiche Lorraine
1 lb. bacon, fried in a pan till crisp, then crumbled
1 cup swiss cheeze, grated
1/2 small to medium onion, diced
1/2 cup sliced mushrooms
1 cup milk
1 cup heavy cream
3 eggs
1/8 teaspoon ground pepper
grating of nutmeg
Mix bacon, cheese, onion and mushrooms together in a bowl, then
put in a unbaked pie shell.
Scald the milk and cream. Beat together the eggs, pepper and
nutmeg.
Slowly (drip by drip at first, then a little more at a time as the
egg mixture cooks and warms up) add the hot milk/cream mixture to
the egg mixture, beating as you pour (so the eggs won't cook in
lumps). Pour milk/egg mixture over bacon mixture in pie shell.
Bake at 375 degrees for 40 to 60 minutes till a knife or toothpick
in the center of the quiche comes out clean.
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