| Quiche Lorraine |
Recipe Type: Entree
- Refrigerated Piecrusts
- 10 Slices Plumrose Bacon, Cut Into 1/2 Inch Pieces
- 4 Green Onions, Chopped
- 8 oz Sargento Shredded Swiss Cheese, Divide In Half
- 6 Trucchi’s Large Brown Eggs
- 1 Cup Half & Half
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Cayenne Pepper
- 1/8 Teaspoon Ground White Pepper
- Pinch of Ground Nutmeg
- Preheat oven to 400°F.
- Grab a 9 Inch pie plate and fit the pie crust into the plate according to the directions on the package. Fold the edges under. Crimp.
- Put in the oven for 7 minutes. Remove from oven.
- Take the bacon pieces and cook in a large skillet. Once they’re crisp, transfer to a plate with paper towels so bacon can drain. Crumble.
- Take the bacon crumbs, green onions and 1 Cup of the cheese and sprinkle onto the crust,
- In a bowl, whisk together the eggs, salt and pepper.
- Pour the mixture into pie crust. Add in the remaining cheese, and sprinkle nutmeg on top.
- Put in the oven at 350°F and let cook for 35 to 40 minutes, or until done. Let stand for 10 minutes before serving.
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