Susans Bacon Quiche Lorraine Recipes

SUSAN'S BACON QUICHE LORRAINE

Steps:

• Cook the bacon crisp, reserving the drippings to saute the onion. Crumble bacon and set aside. Saute the onion in the reserved bacon grease until slightly softened; drain and set aside.
• Line a pie plate or iron skillet with the pie crust. Preheat oven to 425°F.
• Arrange the spinach and sauteed onions in the bottom of the pie crust. Top with the shredded cheeses.
• Beat eggs with the half & half, and stir in the seasonings. Carefully pour the egg mixture over the ingredients in the pie crust. Top with the crumbled bacon.
• Bake about 30 to 35 minutes, until set in the center and crust is done. Allow to rest 10 minutes before serving. Quiche may be served hot, at room temperature, or even cold. Refrigerate any leftovers immediately.

QUICHE LORRAINE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
• In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
• Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.