Quiche

There are so many different varieties of quiche out there. This one is full of fat and calories and is VERY tasty. We don’t eat quiche very often, it’s more like a special breakfast for us, so I don’t mind making the full fat version. This particular quiche was consumed on Christmas Eve so it was a very special breakfast for us indeed.

Quiche is pretty easy to make, but can be a little unnerving to bake. You have to make sure that the center is set and a knife comes out clean. Even after the quiche has cooled it can seem a bit wobbly and wet, but that is the texture of quiche (at least this one). Enjoy!

Quiche Lorraine
pastry for a 9-inch one-crust pie
8 slices crispy bacon, crumbled
1 cup shredded swiss cheese
1/3 cup finely chopped onion
4 eggs
2 cups heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper

Heat oven to 425 degrees F. Prepare pastry crust and place into a 9-inch quiche or pie plate. Sprinkle bacon, cheese, and onion in pastry-lined dish.

Beat eggs slightly; beat in remaining ingredients. Pour into pastry dish. Bake 15 minutes.

Reduce oven temperature to 300 degrees F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

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