Quiche Lorraine

1, 9 inch unbaked pie crust
1 poundbacon, fried crisp and coarsely chopped
1 cup shredded cheddar cheese
1/3 cuponion, minced
4 largeeggs, beaten
2 cupsheavy cream
Salt and pepper to taste


Preheat oven to 425 F. Press pie crust into 9-inch pie plate and crimp edges. Spread bacon, cheese and onion into bottom of pie shell. In a medium bowl, whisk together eggs, cream, salt and pepper. Pour mixture into pie crust over bacon and onions.

Bake 15 minutes in the preheated oven. Reduce heat to 300 F, and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Serves 6 to 8.

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