Here is a simple and elegant Quiche Lorraine Recipe. It is a
savory blend of eggs, half-and-half, cheeses, and bacon, cuddled in a crisp
crust. Great for entertaining!
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|1 frozen deep-dish pie crust; thawed|
|8 slicesbacon; crisp and crumbled|
|1.5 cupSwiss cheese; shredded|
|0.5 cupCheddar cheese; shredded|
|1.5 cupshalf-and-half milk|
|3 Eggs; well-beaten|
|0.25 tspGround nutmeg|
|0.25 tspBlack Pepper; ground|
|0.25 tspground red pepper; (This quiche is very spicy. If you like less spice the ground red pepper down to only half as mu|
Quiche Lorrain Preparation
Thaw the deep-dish pie crust, and then bake it for about 6 to 8 minutes
in an oven that has been preheated to 425 degrees. Remove from oven and cool to room temperature. Sprinkle 8 slices of crisp, crumbled bacon evenly over the bottom of the pie crust. Next ,sprinkle the shredded Swiss cheese, followed by the shredded Cheddar cheese. Now, blend 1 1/2 cups half-and-half with the 3 well-beaten eggs. Add in 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, and 1/4 teaspoon (or less) ground red pepper. Stir thoroughly, until all spices are mixed evenly into the egg/milk mixture. Pour over the bacon and cheeses in the deep-dish pie crust. Reduce oven heat to 375 degrees, and then bake for about 40 minutes, or until a knife inserted in the center comes out clean. Let stand at room temperature for 10 minutes. Cut into pie-shaped wedges, and serve while hot.
A wonderful entree when you're looking for something different for your guests!!!
Note: This will be better if a fresh pie crust is made, and it is formed in a quiche dish. With the ready-made deep dish pie crust, I felt like there was not enough space to use all the cheese or the sauce mix. Therefore, I saved some back, and made a small crustless quiche with the leftover cheese and sauce. This is fine for home (and the quickest, easiest way to have quiche), but for company, you'll need to make a crust in a dish with plenty of room
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