Quiche Lorraine


Quiche Lorraine

1 lb. bacon. (500g package) Fried crispy, then crumbled
1 cup swiss cheese, grated.
1/2 small to medium onion, diced.
1/2 cup sliced mushrooms (optional)

1 cup milk
1 cup heavy cream (whipping cream)

3 eggs
1/8 tsp ground pepper
pinch nutmeg

Unbaked pie shell

Mix bacon, cheese, onion and mushrooms together in a bowl, then put in an unbaked pie shell.

Beat together the eggs, pepper, and nutmeg.

scald (heat almost to a boil) the milk and cream.

Very slowly add the hot milk/cream into the egg, beating constantly. You don’t want to have any lumps of cooked egg. Instead, you should end up with a custard. Pour this mixture over the bacon, cheese, onion mixture in the pie shell.

Bake at 375F for 40 to 60 minutes, until a knife or toothpick in the centre comes out clean.