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Quiche Lorraine

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  • 1 9-inch pre-baked pie shell
  • 1/2 medium yellow onion, diced
  • 12 ounces Swiss and Monterey jack cheese, shredded
  • 4 large eggs
  • 8 oz. half and half
  • 1/2 pound cooked bacon, chopped
  • 1/3 tsp ground white pepper
  • 1 tsp salt
  • 2 Tbsp butter

Preheat oven to 350 degrees.

Saute onions in butter until tender.

Whisk eggs in large bowl; add cream and spices.

Layer onions, bacon and cheese in pie shell. Portion egg custard over ingredients in shell, being careful not to overfill.

Bake 35-40 minutes. Cool 10 minutes.

Portion into wedges and serve on clean leaf lettuce fillets with fresh fruit salad and/or a toasted bread crouton.

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