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      Quiche Lorraine

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      19334486_BG1.jpg

      • 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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