Quiche Lorraine

By draingal

Options: May add chopped sautéed onion on top of bacon and add dash of nutmeg to cream-egg mixture; I enjoy adding spinach.

Ingredients

• 2 whole eggs
• 2 egg yolks
• 1 1/2 cups half and half cream
• 3/8 teaspoon salt
• Dash of white pepper
• 6 slices of cooked bacon chopped
• 4 ounces Swiss cheese grated
• 9 ” pie shell
• 1/2 teaspoon Dijon mustard (See options noted in description)

Preparation

Step 1

Place eggs, egg yolks, cream, salt and pepper in a mixing bowl or blender. Mix well, if using a blender do NOT over mix. Place crust (pie shell) on sheet pan lined with wax or parchment paper. Brush bottom of pie shell with 1/2 teaspoon Dijon mustard. Layer and spread cooked and chopped bacon and grated Swiss cheese evenly in the shell. Fill pie shell with quiche mixture. Bake at 350 degrees for about 35-40 minutes or until quiche is puffed up and browning on top.