Cheese-Bacon Quiche
An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
Ingredients
- 1 unbaked 8-inch pie shell
- 4 slices bacon
- 1/2 cup onion sliced
- 3/4 cup milk
- 2 eggs beaten
- 1 cup Cheddar cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon parsley chopped
- Pinch of sugar
- Pinch of nutmeg freshly grated
- Dash of hot sauce
- Paprika
Instructions
- Preheat oven 350 F.
- Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
- Fry the bacon in skillet until crisp.
- Remove from skillet, drain on toweling and crumble.
- Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
- In a large bowl, combine milk, eggs, 1/4 cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
- Stir in the bacon and onion.
- Pour into the prepared pie shell.
- Sprinkle the remaining cheese on top.
- Sprinkle with the paprika.
- Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.
Notes
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