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Quiche Lorraine Recipe


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     Quiche Lorraine

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   1 hour

1 9 inch pie crust pastry
6 bacon slices
1 onion, thinly sliced
1 heaping cup grated swiss cheese
1/4 cup parmesan cheese
4 large eggs, beaten
2 cups half and half
1/4 teas. nutmeg
1/2 teas. salt
1 teas. white pepper

Preheat oven to 425. Line a deep 9" inch pie crust with pastry. Bake for 5 minutes. Cook the bacon until crisp and remove from skillet. Pour off almost all the grease. Cook the onion until it is soft.
Crumble the bacon and sprinkle the bacon, onion, and cheeses inside the partly baked pastry. Sprinkle on the nutmeg and pepper. Combine the eggs, cream, and salt a pour over the onion-cheese mixture.
Bake the pie at 425 for 12 minutes. Reduce the heat to 325 and bake an additional 30-35 minutes until the middle of the pie looks set.
For a change: saute some sliced mushrooms and/or asparagus, spinach in butter and add with the bacon, onion, cheese etc. But then it is not quiche lorraine (traditional egg and bacon quiche)

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