Quiche Lorraine

Mmmmm, I love quiche, especially in the fall.....warm flaky crust and creamy filling.

This is a recipe I've been using for years. I usually just use a frozen and/or pre-packaged pie crust, this was no exception - I purchased a pie crust from BitterSweet Bakery in Eagan - yum! The crust was excellent. Super buttery and flaky, here is their website: http://www.bittersweetgf.com/

Ingredients:
1 pie crust in pie pan (deep dish works best)
1 cup shredded swiss cheese
1/4 cup diced white onion
4 to 6 slices of bacon, fried and crumbled
4 eggs
2 cups heavy whipping cream
1/4 tsp. pepper
1/4 tsp. salt
1/8 tsp. cayenne pepper

Directions:
Preheat oven to 425 degrees. Spread shredded cheese, diced onion and crumbled bacon in bottom of pie pan. 

In a large bowl, lightly beat four eggs, add 2 cups of heavy whippiing cream, salt, pepper and cayenne pepper. Pour into pie pan.

 

Bake at 425 degrees for 15 minutes. Turn the oven down to 300 degrees and bake for an additional 30 to 40 minutes. Let sit for at least 2 minutes before cutting into - it will firm up a little more once outside the oven.