Try a Quiche Lorraine for a Perfect Brunch

Quiche Lorraine

Cheesy, savory, and all-around perfect for a memorable midday brunch.

Total Time 1 hour Servings 6 servings

Ingredients

•  1/2 pkg refrigerated piecrust
•  1 lb bacon cut into 1/2-inch pieces
•  1/4 cup green onions chopped
•  8 oz Swiss cheese grated and divided
•  6 large eggs beaten
•  1 cup heavy cream
•  1/2 tsp table salt
•  dash of ground red pepper
•  dash of white pepper
•  1/8 tsp ground nutmeg

Instructions

1. Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing the filling.
2. Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.
3. Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.
4. Bake at 350° for 35 to 40 minutes or until lightly browned and set in the middle. Cool 15 minutes before serving.