Quiche Lorraine!

This creamy quiche makes the menu even more suitable for an Easter Brunch.  If you are using the menu for a bridal shower or baby shower, you could bake the quiche mixture in the mini muffin tin and make the bite size quiches. 

This is a lighter quiche than some I have made and bakes up very nice. 


4-5 slices of bacon cooked up crisp and drained
4 eggs
1/4 cup finely chopped green pepper
1 Tbs. finely diced onion
2 cups cheddar or Swiss cheese (either works fine)
1 cup half and half cream
1/2 tsp. salt
1/4 tsp black pepper
1 8 inch pie shell

Crumble the bacon and place in the bottom of the pie shell that has not been baked.  Beat eggs with wire whisk.  Add in half and half, onion, green pepper, salt, and pepper and whisk together.

Place cheese in pie shell on top of bacon and pour egg mixture over this.

Before you pour the egg mixture in the pie shell,  place it on a cookie sheet.  Place the quiche on the cookie sheet in a 300 degree preheated oven. 

Bake for 40 - 45 minutes or until the center is firm and not jiggly.

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