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Friday, July 29, 2011

Quiche Lorraine

4 large eggs
2 C whole milk
½ tsp. salt
¼ tsp. pepper
¼ tsp. nutmeg
6 slices bacon, fried
½ C chopped onion
2 C Swiss cheese, grated
1 pie shell

Bake pie shell for 5 minutes in 400* oven. Fry bacon, drain. Reserve 1 TBS drippings. Sauté onion in drippings until soft. Layer cheese in pie shell, add bacon and onions. Beat eggs, add milk and seasonings. Pour over other ingredients. Bake 10 minutes at 400*, then lower oven to 350*. Bake 15-20 minutes more till center is almost set.
I made his a lot in the 70's, and brought the recipe out again a few years ago. It still makes a great brunch or light supper dish.

1 comment:

  1. I love quiche & this recipe is a classic!!! It's the kind a made in the 70's, too.