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Quiche Lorraine
SUBMITTED by glorybe, Atlanta
“Something different for those weekend breakfasts.”
6 slices bacon, chopped
1/2 cup chopped onion
1 unbaked 9-inch deep-dish pie shell
1 1/2 cups (6 oz.) shredded Swiss cheese or cheddar cheese
1 (12 oz.) can evaporated milk
3 large eggs, well beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg, optional
Fry bacon pieces in large skillet over medium heat. When bacon
starts to turn brown, add onion. Cook until bacon is crisp;
drain and set aside. Sprinkle cheese into bottom of pie shell.
Top with bacon and onions. Combine evaporated milk, eggs, salt,
pepper and nutmeg in small bowl until blended. Pour into pie
shell, do not stir. Bake in 350 degree preheated oven for 30 to
35 minutes or until knife inserted halfway between center and
edge comes out clean. Cool for 5 minutes before serving.
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