Quiche Lorraine I Popular Recipes

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Quiche Lorraine I

"publisher 1st baron verulam, Swiss cheese and onions mingle in ideal concord amidst the eggs and cream on this timeless conventional. Perfect for breakfast, brunch, lunch, dinner or simply an indulgent snack!"

Ingredients :

1 recipe pastry for a 9 inch unmarried crust pie
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup minced onion
four eggs, crushed
2 cups mild cream
three/4 teaspoon salt
1/4 teaspoon white sugar
1/eight teaspoon cayenne pepper

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H20M

Preheat oven to 425 levels F (220 levels C).
Place bacon in a large skillet, and fry over medium-excessive warmth till crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
In a medium bowl, whisk collectively eggs, cream, salt, sugar and cayenne pepper. Pour aggregate into pastry shell.
Bake 15 mins within the preheated oven. Reduce warmth to 300 ranges F (a hundred and fifty stages C), and bake an extra half-hour, or until a knife inserted 1 inch from aspect comes out smooth. Allow quiche to sit down 10 minutes before cutting into wedges.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it frivolously, and make clean-up less difficult.

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