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 425°F. 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 325°F. 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. |