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| Quiche
Lorraine |
| Crust |
Use any rich
pie dough to line a 9-inch tart pan. Refrigerate while preparing
filling.
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| Filling |
12 slices
bacon, cooked and crumbled
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2 cups heavy
cream
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1/4 pound
Swiss cheese, shredded
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1/4 tsp salt
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4 large eggs
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1/8 tsp red
pepper
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| Preheat oven
to 425 degrees Fahrenheit. In medium bowl, beat eggs, cream, salt,
and red pepper, Crumble bacon onto chilled pie crust. Sprinkle shredded
cheese oven bacon. Pour cream mixture over cheese. Bake 15 minutes.
Reduce oven temperature to 300 degrees and bake 40 minutes longer
or until knife comes out clean. |
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