Lion House Quiche Lorraine

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So I had some eggs that were about to expire and was trying to think of what to make for dinner one day. I started looking through some grocery adds to try and get some inspiration. Pie crusts were on sale. Done deal, quiche it is! This quiche is very classic, the recipe probably everyone has, but a classic is worth mentioning again 🙂

Lion House Quiche Lorraine

From: Real Mom Kitchen

1 9-inch unbaked pie crust
1 cup (4 ounces) shredded Swiss cheese
6 slices bacon, cooked and crumbled
3/4 cup cooked ham, minced
2 green onions, sliced and chopped
1/2 green pepper, chopped ( I never use this)
3 eggs, slightly beaten
1 cup light cream
1/2 tsp grated lemon peel (I only use this if I have a lemon laying around the house)
1/2 tsp salt
1/4 tsp dry mustard

Bake unpricked pastry shell for 5 min at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in the bottom of the shell. Sprinkle with green onion and green pepper. In medium bowl, combine eggs, cream, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. (Usually takes 55 min for me) Let stand for 10 minutes before serving. Cut into 6 servings.

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