Ingredients
-
1
-
6
-
3/4
-
1 1/4
-
1/4
-
3
-
1 1/2
-
1/2
-
1/4
-
-
-
-
-
-
Directions
Mom’s French Cheese Pie – Quiche Lorraine, My mom’s favorite pie cookbook is the old Farm Journal’s Complete Pie Cookbook from 1965 and her copy is well-used and loved, full of clippings and hand-written notes This recipe is based on the one from there, with modifications to her taste Simple, easy, and delicious, it’s a favorite on the mornings after Thanksgiving and Christmas!, Love it!! Sis, I have cooked this numerous times and it always turns out 100% delicious and very well received
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees F. |
|
2
Done
|
Cook the Bacon Until It Is Crisp, Remove It from the Pan and Set It Aside, Then Drain the Fat While Reserving 1 Tablespoon of It in the Pan. |
|
3
Done
|
Add the Onion and Gently Cook It Until It Is Tender, but Is not Browned. |
|
4
Done
|
in a Bowl, Combine the Eggs, Light Cream or Half & Half, Salt, and Pepper. |
|
5
Done
|
Crumble or Roughly Chop the Bacon to Your Preference. |
|
6
Done
|
Place the Pie Shell in a Pie Plate. |
|
7
Done
|
Place the Bacon, Onion, and Cheese in the Bottom If the Pie Shell/Crust, Then Pour the Egg Mixture Over. |
|
8
Done
|
Bake in the Preheated 375 Degree F Oven For About 45 Minutes, or Until the Quiche Is Firm and Lightly Browned. |
|
9
Done
|
Let Rest For 5 Minutes, Then Serve Immediately. Makes 6 Servings. |
