Quiche Lorraine with Bacon
Originally from the “I Hate to Cook” book.
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Ingredients
- 1 1/2 c. milk (I use 1% or 2% low fat milk - whole milk makes it more custardy)
- 4 eggs, slightly beaten
- 1/2 t. salt
- dash of cayenne
- 2 c. (8 oz. Shredded swiss cheese)
- 2 T. Flour
- 1/2 lb. bacon, crisply cooked and cumbled
- 1 9" pastry shell
Instructions
- Heat oven to 350. Combine milk eggs, seasonings. Toss cheeses with flour. Add cheese and bacon mixture to to /milk egg mixture.. Pour into pastry shell Bake 60 minutes.
Notes
6 servings
- 1 1/2 c. milk (I use 1% or 2% low fat milk - whole milk makes it more custardy)
- 4 eggs, slightly beaten
- 1/2 t. salt
- dash of cayenne
- 2 c. (8 oz. Shredded swiss cheese)
- 2 T. Flour
- 1/2 lb. bacon, crisply cooked and cumbled
- 1 9" pastry shell
Recipe Notes
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