Chopped onion, shredded Swiss cheese and
egg form a rich mixture for this Quiche Lorraine. Baked in a
deep-dish crust and seasoned with pepper and nutmeg this is the
perfect dish for a church supper, pot luck or buffet.
Carnation
Quiche Lorraine
- 1 (9-inch) unbaked deep-dish
pie shell (4-cup volume)
6 slices bacon, chopped
1/2 cup chopped onion
1 1/2 cups shredded Swiss cheese (6 ounces)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk
3 large eggs, well beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
- Preheat oven to 350°F
(175°C).
- Cook bacon in large skillet
over medium heat. When bacon starts to turn brown, add onion.
Cook until bacon is crisp; drain. Sprinkle cheese into bottom
of pie shell. Top with bacon mixture. Combine evaporated milk,
eggs, salt, pepper and nutmeg in small bowl until blended. Pour
into pie shell.
- Bake for 30 to 35 minutes
or until knife inserted halfway between center and edge comes
out clean. Cool for 5 minutes on wire rack before serving.
Makes 8 servings.
Note: Quiche fits a variety
of meal occasions from brunch to dinner and also makes an outstanding
appetizer. If using metal or foil pans, bake on preheated heavy-duty
baking sheet.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
