QUICHE LORRAINE

By á-11947

GREAT FOR BRUNCH OR DINNER

Ingredients

• 1 9" SINGLE PIE CRUST
• 6 SLICES BACON
• 1 DICED ONION
• 3 EGGS, BEATEN
• 1-1/2 CUPS MILK
• 1/4 TSP SALT
• 1-1/2 CUPS SHREDDED SWISS CHEESE
• 1 TBSP ALL PURPOSE FLOUR

Preparation

Step 1

1. PREHEAT OVER TO 450. LINE PASTRY SHELL WITH FOIL AND BAKE IN OVEN FOR 8 MINUTES OR UNTIL CRUST IS SET AND DRY. REMOVE FROM OVER AND REDUCE TEMPERATURE TO 325 DEGREES.

2. IN A LARGE SKILLET, COOK BACON UNTIL CRISP AND BROWN. DRAIN AND RESERVE 2 TBSP. OF DRIPPINGS. CRUMBLE THE BACON AND SET ASIDE. COOK ONION IN SKILLET WITH RESERVED DRIPPINGS; COOK UNTIL ONION IS TENDER AND DRAIN.

3. IN LARGE BOWL, MIX TOGETHER MILK, SALT AND EGGS. STIR IN BACON AND ONION. IN A SEPARATE BOWL, TOSS CHEESE WITH FLOUR THEN ADD TO EGG MIXTURE. BE SURE TO MIX WELL. POUR EGG MIXTURE INTO BAKED PIE CRUST.

4. BAKE IN PREHEATED OVEN (325) FOR 35-40 MINUTES OR UNTIL KNIFE INSERTED INTO MIDDLE OF QUICHE COMES OUR CLEAN. IF NECESSARY, COVER EDGE OF CRUST WITH FOIL WHILE BAKING TO PREVENT BURNING OR OVERBROWNING. LET STAND 10 MINUTES FOR 10 MINUTES BEFORE SERVING.