Classic Quiche Lorraine #dinnerrecipe #healthy #lowcarb #food #yummy

Great Quiche Lorraine, named for the Lorraine locale of France, is an exquisite egg custard that is heated in a pie outside layer with freshly seared and disintegrated bacon, cut scallions, and Swiss cheddar. You can set up the quiche utilizing either a natively constructed pie batter or a refrigerated pie hull, both with flavorful outcomes.

About a pound of bacon, about six eggs, a lot of cheddar, and a measure of substantial cream makes this a scrumptiously rich breakfast pie that you'll be pleased to serve for any unique early lunch or lunch meeting.

More than 50 years back, the incredible Julia Child acquainted French food with American housewives with her cooking arrangement, The French Chef, on PBS. From that point forward, a considerable lot of the dishes she presented have turned out to be genuinely ordinary. All things considered, there's nothing customary about Classic Quiche Lorraine.

This appetizing quiche is made by layering fresh fricasseed bacon, scallions, and Swiss cheddar inside a pie covering and after that loading up with a rich egg custard. Julia's unique formula was heated inside a natively constructed baked good outside, yet there's no disgrace in taking an easy route by utilizing a refrigerated pie batter AND it spares extensive planning time!

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Ingredients :

• 1/2 package refrigerated pie crusts
• 8 - 10 slices bacon, fried crisp and crumbled
• 1/4 cup scallions, chopped
• 1-1/2 cups grated Swiss cheese, divided
• 6 large eggs, beaten
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• Dash of ground red pepper

Instructions :

1. Preheat oven to 350 degrees.
2. Allow pie dough to come to room temperature, about 15 minutes. Unroll and place in pie plate, turning edges under and crimping.
3. Sprinkle the crumbled, cooked bacon over the crust. Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
4. Whisk together eggs, cream, and milk. Add salt, pepper, and nutmeg. Carefully pour egg mixture into crust. Sprinkle with remaining cheese and a dash of ground red pepper.
5. Bake 40 - 45 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.

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