Monday, August 7, 2017

QUICHE LORRAINE


1 refrigerated pie crust
12 slices of bacon, fried and coarsely chopped
1 1/2 cups shredded swiss cheese
6 green onions, chopped
4 eggs
1 1/2 cups heavy cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper

Lay crust in deep dish pie plate.  Spread bacon, cheese and onions on bottom of pie plate reserving a handful of each to garnish the top.
Whisk together eggs, cream, salt, sugar and pepper.  Pour over pie plate.  Sprinkle remanding bacon, cheese and onions on top.
Bake at 425* for 15 minutes then lower oven temp to 300* and bake for an additional 30 to 35 minutes.

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