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Chopped onion, shredded Swiss cheese and egg form a rich mixture for this Quiche Lorraine. Baked in a deep-dish crust and seasoned with pepper and nutmeg this is the perfect dish for a church supper, potluck or buffet, or slice thinly for an appetizer or side dish.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
COOK bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. Combine evaporated milk, eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
BAKE for 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes on wire rack before serving.
NOTE: Quiche fits a variety of meal occasions from brunch to dinner and also makes an outstanding appetizer. If using metal or foil pans, bake on preheated heavy-duty baking sheet.
|Calories from Fat||170|
|Total Fat 18g||28%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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