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Quiche: Quiche Lorraine #2

Source of Recipe

Kathyanne


List of Ingredients

pastry for a 9-inch pie
12 slices bacon, cut into 1/2-inch pieces
1/3 cup chopped green onions
2 cups (8 ounces) shredded Swiss cheese, divided
6 eggs, beaten
1 cup half-and-half
1/2 teaspoon salt (optional)
dash of cayenne pepper
1/8 teaspoon ground nutmeg



Recipe

Line a 9-inch quiche dish (or pie plate) with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 for 3 minutes; remove from oven and gently prick again with a fork. Bake an additional 5 minutes.

Saute bacon and green onions in a skillet until browned; drain well, and sprinkle evenly in pastry shell. Top with 1 cup shredded cheese and set aside. Combine eggs, cream, salt, pepper, and nutmeg, stirring well. Pour mixture into pastry shell and top with remaining 1 cup cheese. Sprinkle with additional nutmeg, if desired.

Bake at 350 for 35 minutes or until set.

Let stand 10 minutes before serving.

YIELD: 6-8 Servings