Quiche Lorraine

Have you heard the saying that real men eat quiche? Well, it’s true. And all my boys love quiche, therefore they are real men 🙂

Quiche has been a Christmas morning tradition for as long as I can remember. It is a wonderful egg dish that incorporates some of the very best ingredients all into one pie. There are many ways to make quiche. Like a frittata, you can create a unique dish, but this one is much simpler.

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Quiche Lorraine

8 or 9-inch deep dish pie crust

1/2 lb. (turkey) bacon, cooked and crumbled

1 cup *swiss cheese, shredded

6 eggs

1 cup heavy cream

1 tsp salt

dash pepper

dash cayenne

dash nutmeg

dash sugar

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Preheat oven to 425*.

Cook bacon in skillet, drain, then crumble. Cut up your cheese if not already shredded. *Swiss or baby swiss is a great alternative if you cannot find Lorraine cheese. Distribute bacon and cheese evenly on the bottom of the pie crust.

Beat eggs and combine rest of ingredients. Carefully pour egg mixture over the bacon and cheese.

Bake for 15 minutes, then reduce heat to 300* and bake for 30-40 minutes longer, or until set and browned. You may need to use a crust ring after the initial 15 minutes of baking so your crust doesn’t burn.

Remove from oven and let rest for 15 minutes before cutting.

FYI: you can prepare the quiche the night before and keep it in the refrigerator. Simply allow it to sit at room temperature while your oven is heating.
Photobucket          weekend-potluck-buttong

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