Quiche Lorraine is delicious for breakfast but substantial enough for dinner, as well. If you don’t like the bacon-onion-swiss filling, feel free to substitute ingredients. My mom and I like to experiment with different flavor combinations, depending on what we have in the refrigerator.
Quiche Lorraine
1 pie crust
1/2 lb. bacon
1/2 medium onion, diced
3 eggs
1 1/2 c. whole milk
8 oz. Swiss cheese, chopped
1 tsp. salt
Freshly ground black pepper
Preheat oven to 350 degrees.
Cook bacon until crisp, drain on paper towels, and crumble. Remove all but 1 tbs. bacon fat from pan. Saute onions until tender.
In a large bowl, lightly beat eggs and milk. Stir in cheese, bacon, and onion. Season with salt and pepper. Pour into pie crust.
Bake 45 to 50 minutes, until set and lightly golden.
No comments:
Post a Comment