Quiche Lorraine

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pie crust (9 inch)

6

  slices

 bacon -- lower sodium -- diced

1

  small

  onion -- minced

4

  whole

  eggs

1/2

  cup

 half-and-half -- fat free

1/4

  teaspoon

  white pepper

1/8

  teaspoon

  nutmeg

1/4

  teaspoon

  dry mustard

1

  cup

  Gruyere cheese -- shredded

Heat oven to 425F.

Place pie dough in pie pan and cover with foil. Fill half way up with rice, beans, or pie weights. Bake for 7 minutes. Remove foil and weights and bake for another 5 minutes.

Reduce oven heat to 325F.

Cook bacon in a skillet until browned. Drain all but 1 tablespoon of bacon fat.

Add onions and cook until softened.

Mix eggs, half and half, pepper, nutmeg, and mustard together.

Sprinkle 1/3 onions over bottom of baked crust. Layer 1/3 of bacon. Layer 1/3 of cheese.

Ladle 1/2 of egg mixture. Repeat layers.

Bake for 40 to 45 minutes or until browned and set. If crust starts to get too brown cover it with foil.

Makes 8  servings.
Per Serving : 235 Calories; 15g Fat (59.6% calories from fat); 10g Protein; 13g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 305mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

Return to Dairy