| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | 6 | Servings | |
INGREDIENTS
| Pastry for 9" pie | ||
| 12 | sl | Bacon; (about 1/2 pound), crisply fried and crumbled |
| 1 | c | Shredded Swiss cheese; (about 4 ounces) |
| 1/3 | c | Minced onion |
| 4 | Eggs | |
| 2 | c | Whipping cream; or light cream |
| 3/4 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/8 | ts | Cayenne pepper |
INSTRUCTIONS
Heat oven to 425 degrees F. Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Baket 15 minutes. Reduce oven temperature to 300 degrees F. and bake 30 minutes longeror until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges. Yields 6 main-dish servings or 8 appetizer servings. NOTES : Done this a lot of different ways: shrimp, Monterey Jack cheese and green onions is our favorite. As Quiche Lorraine, Diabetic Exchanges are 2 lean meat, 7-1/2 fat. Recipe by: Betty Crocker Cookbook, 1969 Posted to MM-Recipes Digest V4 #291 by SuenDoug <SuenDoug@aol.com> on Nov 6, 1997
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