|
QUICHE LORRAINE
10” baked pie shell
1/2 lb. of bacon
1 diced onion
Chopped red peppers (1/4)
Sliced mushrooms (2 - 3)
1/2 c. grated Swiss “Ementhale” cheese
1/2 c. grated “Gruyere” cheese
4 eggs
385 ml. evaporated 2% milk
1/2 tsp. salt, (or “No-Salt”)
1/8 tsp. pepper
1/8 tsp. nutmeg
|
ALTERNATIVES
Use ham or shrimp in lieu of bacon
Use cheddar in lieu of Gruyere
May use asparagus, leeks, peppers, red peppers, mushrooms, etc.
|
Preheat oven to 350° F
Chop bacon into 1/2” lengths and fry crisp; drain and place in baked pie shell.
Top with cheeses.
Beat eggs, milk and seasonings together and pour over bacon in
pie shell.
Bake @ 350° F for 25 to 35 min. or until firm and lightly browned
Serve with steamed broccoli, asparagus or vegetable stir fry
Source: Harrowsmith, Pg. 10
|