Quiche Lorraine

 

1
unbaked pie pastry for 9-inch pie pan
8
slices bacon, crisply cooked and crumbled (or Canadian bacon)
1
cup shredded natural Swiss cheese (4 ounces)
1/3
cup finely chopped onion
4
eggs
2
cups whipping (heavy) cream
1/4
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)

 

 

Heat oven to 425°.  Prepare pastry.  Ease into quiche dish, 9 X 1 1/2 inches, or pie plate, 9 X 1 1/4 inches.  Sprinkle bacon, cheese and onion in pastry-lined quiche dish.  Beat eggs slightly; beat in remaining ingredients.  Pour into quiche dish.  Bake 15 minutes.

 

Reduce oven temperature to 300°.  Bake about 30 minutes longer or until knife inserted in center comes out clean.  Let stand 10 minutes before cutting.  6 servings; 630 calories per serving.

 

 

Chicken Quiche: 

 

Substitute 1 cup cut-up cooked chicken or turkey for the bacon and 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves for the red pepper.  Increase salt to 1/2 teaspoon.  595 calories per serving

 

 

Seafood Quiche: 

 

Substitute 1 cup chopped cooked crabmeat, shrimp, seafood sticks or salmon for the bacon and green onion for the onion.  (Pat crabmeat dry.)  Increase salt to 1/2 teaspoon.  575 calories per serving.