Ingredients for Special Quiche Lorraine
- 9 Inch Pie Shell
- 6 slices bacon, chopped
- Onion
- Fresh Mushrooms
- 1 cup shredded Swiss cheese
- 4 large eggs
- Light Cream
- 1/2 teaspoon salt
- Cayenne Pepper
- 1/4 teaspoon freshly grated nutmeg (optional)
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How to Make Special Quiche Lorraine
- Preheat oven to 450°F (232°C).
- If using frozen pie crust, thaw slightly according to package directions. If using refrigerated, unroll and carefully place in a 9-inch pie plate.
- Prick the bottom of the crust with a fork and bake for 5 minutes. Remove from oven and set aside.
- While the crust bakes, prepare the filling. Cook bacon in a skillet over medium heat until almost crisp. Remove bacon with a slotted spoon, leaving the bacon grease in the pan.
- Add onions and mushrooms to the skillet with the bacon grease and sauté until softened, about 5 minutes.
- Remove bacon and vegetable mixture from skillet and set aside.
- Sprinkle the cooked bacon evenly over the pre-baked pie crust.
- Top the bacon with the shredded Swiss cheese.
- In a medium bowl, whisk together eggs, heavy cream, salt, and cayenne pepper (if using).
- Pour the egg mixture over the cheese and bacon in the pie crust.
- Sprinkle with nutmeg (if using).
- Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 325°F (163°C) and continue baking for 20-25 minutes, or until the quiche is set and the crust is golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
110g
Carbs
5g
