Quiche a La Lorraine
"Printed on the bottom of my ceramic quiche pan. I love this quiche and would like to share with others as well as being able to access the recipe when away from home. Great for brunch or afternoon tea. Can be eaten hot or cold."
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
1 guiche
- Serves:
- 6-8
ingredients
- 1 baked pie crust
- 6 ounces bacon
- 4 ounces gruyere cheese
- 3 eggs
- 1 1⁄2 cups whole milk
- salt
- white pepper
- nutmeg
directions
- Lay lightly sauteed strips of bacon to cover bottom of pie crust.
- Cover bacon with thin slices of cheese.
- Combine eggs, milk as well as salt and pepper to taste.
- Pour half of the egg and milk mixture over bacon and cheese and wait for bacon and cheese to settle then add the rest to within 1/2 inch of top of crust.
- Sprinkle with nutmeg to taste.
- Bake at 400 degrees F for 25 to 30 minutes.
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RECIPE SUBMITTED BY
HuldaW
Battle Ground, 87
<p>Living in the Pacific Northwest appetites here lean toward very earthy and hearty foods. We also spend quite a bit of time in Maui and have enjoyed all that that beautiful island has to offer. However, I grew up in Southern California with an Icelandic mother that loved to cook. My father was a native of Oklahoma and had some very distinct food preferences, as well. Needless to say my very eclectic background allows me to appreciate almost all cuisines. Mexican, Bar-B-Que, Seafood, Southern Comfort Food, California Cuisine all has their appeal and my family has their favorites from each. I am happiest in my kitchen with the whole family around and all the grandkids laughing and playing coming to grab a little snack on the way to the playground in the backyard.</p>
