| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Meaty bacon; chopped |
| 1 |
|
Pie shell; unbaked |
| 6 |
oz |
Gruyere cheese; grated |
| 1 |
pt |
Heavy cream |
| 6 |
|
Eggs; at room temperature |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper; (opt.) |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com>
by Mimi Rippee
Preheat oven to 375 degrees F.
Brown the bacon in a skillet. Remove bacon with a slotted spoon and place
on paper towels to drain.
In a large bowl, whisk together the cream, eggs, salt, and pepper until
smooth. Bake pie crust for 5 minutes and remove from oven. Put the browned
bacon on the bottom of the crust, topped with the cheese. Gently pour the
egg mixture over the cheese. Bake for 30 minutes. Reduce heat to 325
degrees F, cover quiche with foil, and continue baking for 10 to 15
minutes, or until middle has firmed.
Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998
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