Try this Quiche Lorraine recipe, or contribute your own. "Cheese" and "Mustard" are two of the tags cooks chose for Quiche Lorraine.
"This worked extremely well. I substituted creme fraiche for part of the milk and reduced the cheese in order to bring out the taste of the eggs. Putting the bacon and onion on the base helped to keep the flavours distinct. I've imported this into my own copy of Big Oven as a favourite."- Melbourne12
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Quiche Lorraine Preparation
Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean.
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