Thursday, April 30, 2015

Quiche Lorraine

4 bacon slices
green onions, chopped
2 cups (8 ounces) shredded Swiss cheese, divided
6 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground paprika
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg 

Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Bake at 400° for 7 minutes; remove from oven.
Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.
Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.

To freeze: Cover tightly with aluminum foil and place in freezer to set. Place frozen quiche in freezer bag and label.

To serve:  Thaw completely. Cover lightly with foil. Bake 45 min. Remove foil and bake an additional 10 minutes. Remove and allow to sit 10 minutes before serving.

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