Quiche Lorraine I Tasty Recipes

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Quiche Lorraine I

"1st baron beaverbrook, Swiss cheese and onions mingle in best concord amidst the eggs and cream in this undying traditional. Perfect for breakfast, brunch, lunch, dinner or just 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
4 eggs, overwhelmed
2 cups light cream
three/four teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper

Instructions :

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

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

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook it evenly, and make smooth-up easier.

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