Quiche Lorraine - Sort Of

"The recipe originally came from a 1987 Canadian Living Cookbook. I've been making it ever since but have altered it to suit our tastes. This is a much lighter version than those made with cream (as this recipe originally was) and now I find I don't like the texture of those made with cream. I wouldn't go lower fat than 2% milk though."
 
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photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by K9 Owned photo by K9 Owned
Ready In:
55mins
Ingredients:
9
Yields:
1 Pie
Serves:
4
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • Thaw the pie shell if frozen and poke a bunch of holes across the bottom and sides with a fork. Bake for 5 - 7 minutes until very light gold.
  • Remove from oven and set aside.
  • Chop bacon in to smallish pieces and fry until cooked but not very crisp.
  • Saute the minced onions in the bacon grease and set both aside (draining the onions first).
  • In a medium sized bowl whisk the eggs and add the milk, salt, pepper and nutmeg. Add in the cheese and bacon and stir until combined.
  • Turn the egg mixture out in to the pie shell (it's easier to handle if you have the pie plate on a baking sheet).
  • Cook at 375 F for 30 to 40 minutes or until a kinife inserted in to the center comes out clean. Let it sit for 5 minutes before cutting.
  • Great with a crisp salad. Enjoy!

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RECIPE SUBMITTED BY

<p>foodie</p>
 
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