Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Here's how to make Quiche Lorraine ?

Ingridient :

• 1/2 (14.1-ounce) package refrigerated piecrusts 
• 1 pound bacon, cut into 1/2-inch pieces 
• 1/4 cup green onions, chopped 
• 8 ounces Swiss cheese, grated and divided 
• 6 large eggs, beaten 
• 1 cup heavy cream 
• 1/2 teaspoon table salt 
• Dash of ground red pepper Dash of white pepper 
• 1/8 teaspoon ground nutmeg

Introducition : 

1. Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.
2. Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.
3. Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.
4. Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.