Quiche Lorraine
Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular than Quiche Lorraine. Our favorite version, of course, uses bacon.
Yield: 6 servings
Ingredients
- 1/2 (14.1-ounce) package refrigerated piecrusts
- 1 pound bacon, cut into 1/2-inch pieces
- 1/4 cup green onions, chopped
- 8 ounces Swiss cheese, grated and divided
- 6 large eggs, beaten
- 1 cup heavy cream
- 1/2 teaspoon table salt
- Dash of ground red pepper
- Dash of white pepper
- 1/8 teaspoon ground nutmeg
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