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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Quiche Lorraine-eggs, Swiss cheese and bacon baked in a pie crust-is cornerstone of any traditional brunch. Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
8 bacon slices, cut into 1/2-inch pieces |
4 green onions, chopped |
2 cups (8 ounces) shredded swiss cheese, divided |
6 large eggs |
1 cup whipping cream |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground white pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Bake at 400° for 7 minutes; remove from oven.
3. Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.
4. Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.
5. Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.
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