by Ellen Harcourt
Makes: 4-6 portions. Preparation time: 80 minutes.
- 1 Unbaked 9 Inch Deep Dish Pie Shell
- 6 Slices of Bacon (Chopped)
- ½ C. Onion or Scallions (Chopped)
- 6 oz. (1½ C.) Shredded Swiss Cheese
- 12 oz. Evaporated Milk
- 3 Large Eggs
- ¼ t. Salt
- ⅛ t. Black Pepper
- ⅛ t. Ground Nutmeg
Preheat the oven to 350° F. Cook the Bacon pieces in a large skillet over medium heat. When the Bacon starts to brown, add the Chopped Onion. Cook until the Bacon is crisp. Remove, drain and dry the Bacon and Onion on paper towel.
Sprinkle the Swiss Cheese onto the bottom of the Pie Shell. Top that with the Bacon and Onion mixture. Beat together the 3 Eggs in a bowl. Then add the Evaporated Milk, Salt, Pepper and Nutmeg and mix together until well blended.
Pour the Milk and Egg mixture into the Pie Shell. Bake for 55 to 60 minutes until a knife inserted between the center and outer edge comes out clean. Let sit 5-10 minutes before serving. Cut pie-shaped slices for each guest.
”Quiche Lorraine” - This is a savory French Tart filled with Cream or Milk, Eggs, Bacon or Ham in an open Pastry Shell. It originated in the 16th century. It was little known outside of this region of France until the mid-20th century. As it gained popularity on the continent and the world, Cheese was added to the mixture. Lorraine is in the north-east corner of France, once part of Germany. Other Cheeses, like Gruyère, may be substituted.
