Breakfast & Brunch

Quiche Lorraine

Quiche Lorraine

1 (9 inch) unbaked deep dish pie crust in a tin or pie baking dish
8 slices bacon, diced into 1 inch pieces
1/2 cup finely diced onion
1 cup shredded gruyere or Swiss cheese
3 eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon freshly grounded black pepper
1/8 teaspoon nutmeg

Preheat oven to 350 degrees. In a skillet, cook bacon until it starts to get a little crisp. Remove bacon to a plate and use a paper towel to soak up grease. Cook onion in a little of the bacon grease until soft. Sprinkle bacon and onion on the bottom of pie crust. Sprinkle cheese over the top. In a bowl, whisk together eggs, heavy cream, salt, dry mustard, black pepper and nutmeg. Pour mixture into crust. Bake on a cookie sheet for 40 to 60 minutes or until a knife inserted in the center comes out clean. If the edges of the crust start to get too brown you can cover them with foil. Let quiche rest for 5 to 10 minutes before cutting into wedges and serving.

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