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BRUNCH
& BREAKFAST MAIN DISHES:
Quiche Lorraine
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Quiche
Lorraine |
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2
unbaked |
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9"
pie crusts |
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4
slices |
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bacon, chopped |
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1
bunch |
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green onions, minced |
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1
Tbs |
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butter |
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8
oz |
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sliced fresh mushrooms |
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4
thin |
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slices of ham, shredded |
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˝
lb |
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Swiss cheese, grated |
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4
large |
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eggs, beaten |
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1˝
cups |
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evaporated milk |
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1
clove |
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garlic, minced |
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˝
tsp |
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salt |
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˝
tsp |
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dry
mustard |
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dash
of |
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nutmeg |
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dash
of |
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black pepper |
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1 |
Spread
piecrusts in two pie pans and crimp edges. Bake
for 10 minutes in a 400 degree oven. Then reduce
oven to 350 degrees F. |
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2 |
Fry bacon
until crisp. Drain on paper towels. |
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3 |
Sauté onions
in the butter. Layer bacon, onions, mushrooms,
ham and cheese in the two crusts. |
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4 |
Combine eggs
with the remaining ingredients and mix well.
Pour into filled crusts and bake for 35 minutes,
or until a knife inserted in the center comes
out clean. |
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Servings: 6 |
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Yield: 2 quiches |
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Cooking Tips |
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*This recipe can be
halved if you only want to make one quiche. |
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**When pre-baking pie
crust, line with parchment paper and fill with dried
beans to prevent the pastry from puffing. Or, use pie
weights if you have them. |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again. "This quiche looks beautiful and just baked
up perfectly. Great taste & the leftovers (only a little) were fab
too!"
-Worcester, MA
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