Quiche Lorraine

This is a family favorite in my home and it's so easy! I originally got the recipe from a 1971 Betty Crocker Cookbook and have adapted the recipe to my family's taste preferences.

Quiche Lorraine

Pastry for 9-inch Deep Dish One-crust Pie
(I use a frozen Deep Dish pie crust thawed to room temperature)

9 slices bacon, crisply fried, drained on paper towels and crumbled
2 Cups shredded natural Swiss Cheese (about 8 ounces)
1/3 Cup minced onion
4 Eggs
1 Cup Whipping Cream or 10% light cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon Cayenne Red Pepper

Heat oven to 425 degrees.

Prepare pastry and combine the crumbled bacon, cheese and minced onion and place in the pie crust.

I use a whisk to beat the eggs slightly, then blend together with the whipping cream, salt, sugar and cayenne pepper.

Pour the cream mixture into the pie pan, covering your bacon, cheese and onion.

Bake 15 minutes at 425 degrees.

Now turn down the oven temperature to 300 degrees and bake for another 30 minutes.

After the 30 minutes, check to see if the quiche is completely cooked by inserting a knife about 1 inch from the side of the pie pan, if it comes out clean it's finished.

Remove from the oven, let it stand for 10 minutes, slice and serve.

You can serve this with your favorite salad and it's delicious easy dinner!