Mother’s Day Menu- Quiche Lorraine Recipe
For Mother’s Day this year why not leave the flowers at the store & treat her to a homemade brunch? On the menu we have Quiche Lorraine, Brunch Potato Casserole & my Fresh Strawberry Fruit Fluff recipe you may already know. Treat your mom’s palate to this wonderful brunch menu and she’ll never stop thanking you.
Quiche Lorraine Recipe:
Ingredients:
- 9-inch pie crust, homemade or pick one up
- 10 slices bacon
- 1 cup Swiss cheese, shredded
- 1/2 cup minced onion
- 4 eggs, beaten
- 2 cups light cream
- 1 teaspoon salt
- 1/4 teaspoon white sugar
- 1/4 teaspoon cayenne pepper
What’s Next:
Go ahead & preheat oven to 425 F, or 220 C.
In a large skillet- fry bacon over medium-high heat until crispy. Pat dry with paper towel. Chop bacon & sprinkle into pie shell with cheese & onion.
In a medium bowl- whisk together eggs, cream, salt, sugar & cayenne pepper. Pour mix into shell.
Bake 15 minutes. Reduce heat to 300 F, or 150 C & bake an additional 30 minutes, or until comes clean with a knife. Allow quiche to cool for several minutes before cutting into wedges & serving.
Look out for the upcoming ‘Best Brunch Potato Casserole Recipe’ post coming soon.
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l. mooney Said,
June 2, 2007 @ 9:23 am
Just read your recipe for quiche lorraine and wish to point out that NEVER is sugar added in the traditional recipe!