Quiche Lorraine

By JenHall

This is super tasty. The recipe calls for a pie crust, of course, this can be left out if needed. I assume it could be made with no crust or possible use crushed nuts & butter for a primal crust.

The egg mixture itself is very fluffy & very yummy. We have made this with chopped ham instead of bacon also & it was just as good.

Ingredients

• 1 nine inch prepared pie crust
• 12 slices of bacon, fried crisp, drained & crumbled
• 1 cup shredded swiss cheese
• 4 eggs
• 2 cups half & half
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper (optional)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425 degrees.

Prepare the deep dish pie plate with your pie crust.

Beat the eggs slightly in a small bowl. Whisk in the remaining ingredients, except the bacon & cheese.

Line the bottom of the pie crust with the crumbled bacon. Layer 1/2 the shredded cheese on top of the bacon.

Pour the egg mixture on top of the bacon & cheese. Top with the remaining cheese.

Bake the pie at 425 for 15 minutes. Reduce the oven temperature to 300 degrees. Continue cooking for about 30 minutes or until a knife inserted half way between the edge and the center comes out clean.

Let stand 10 minutes, cut and serve hot.

NOTE: I followed the cooking instructions & the exposed pie crust burnt. May need to watch a little towards the end & cover the crust with aluminum foil.