Wednesday, May 22, 2013

Quiche Lorraine

9-inch pie crust*

6 slices of bacon, cooked and chopped
3 eggs
approx. 3/4 - 1 cup of cream or milk
nutmeg, salt & pepper to taste

1. Set the oven at 375 degrees.

2. Crumble the bacon into the pastry shell.

3. In a bowl, beat the eggs, salt, pepper, and nutmeg. Pour the mixture into a 2-cup measure. Add enough of the cream to come up to the 1 1/2-cup level. Pour the mixture into the pastry.

4. Bake the quiche for 30 to 35 minutes or until the mixture rises and browns. A skewer inserted into the center of the quiche should be clean when withdrawn. If necessary, continue baking for 3 or 4 minutes.

*I have had success not pre-baking the pie crust for quiche if the crust is still frozen when it goes in.  Hopefully it worked this time too.  :)

Frozen mamas: Thaw, serve cold or warmed.

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