Quiche Lorraine Poupon
- Ready In:
- 1hr 5mins
- Sprinkle cheese, bacon and green onions evenly on bottom of pie crust.
- Whisk eggs, cream and mustard in small bowl.
- Pour evenly over cheese mixture.
- Bake at 375°F for 35-40 minutes or until knife inserted in filling comes out clean.
- *Note:can add 1 pkg (10 oz) frozen chopped spinach, thawed, well drained to cheese mixture.
- If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
- Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
Questions & Replies
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A nice quiche...I liked the tang from the dijon mustard...I must confess I didn't have light cream or swiss cheese, so I used milk and cheddar instead and the results were fine...The freeze/bake later instructions are particularly nice to have for future reference...Thank you for posting this recipe!
Truly delicious, Trish! I made these ahead and froze (fit perfectly in large Ziploc freezer bag!), so I didn't get to try it fresh, but when I pulled one out of the freezer and reheated in oven last night, it tasted perfect!! Thank you so much for the explicit directions on heating from frozen - very helpful. The bacon and mustard create such a uniquely delicious blend of flavors. So glad I have another one waiting in the freezer! Thank you for an easy and yummy keeper!
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