Quiche Lorraine

This classic French dish is so tasty, creamy, and easy to make, using store bought crust, delicious cheese and bacon. How could you go wrong? Who doesn’t love bacon? And cheese?

Ingredients

1 Baked Piecrust (9-inch)
1 cup Swiss or Gruyere cheese (4 oz.) shredded
8 slices bacon, cooked crisp, crumbled
Finely chopped onion, sautéed after bacon
6 eggs (I know, a lot, other recipes evidently use 3 extra large eggs, but this recipe has worked for me for 30 years)
1-1/4 cups half & half (or a mix of cream & milk)
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg

*Dash of crushed red pepper flakes is optional

Directions
Prebake (blind bake) pie shell first; roll out 9 inch pie pan size circle with a little extra to tuck under and crimp along edges, with fork…poke holes in pie crust on bottom and sides to prevent puffing up (I have done the weighing down with beans before ~ optional).

Preheat oven to 375°F. Spread bacon, sautéed onion & cheese evenly in bottom of pie shell.
Whisk eggs, cream , salt, pepper and nutmeg in medium bowl until blended. Carefully pour egg (custard) mix over ingredients in pie shell. Bake at 375°F oven until center is set (center can jiggle slightly when dish is gently shaken), deliciously golden browning and knife inserted in center comes out clean, 30 to 35 minutes (ovens vary, it could take more like 40 min.. Let cool 10 to 15 minutes, if you can! My youngest daughter…can’t. *wink wink* It still works…let her get a slice THEN wait to slice the rest *smiling*

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