Quiche Lorraine

Name: Quiche Lorraine
Ingredients: 4 to 6 strips bacon, cut into 1/2-inch pieces; 1 medium onion, chopped; 1 clove garlic, minced; 1 1/2 c. grated white cheese (preferably Gruyere); 1/4 c. grated Parmesan cheese; 4 eggs, lightly beaten; 2 c. no-fat sour cream, thinned with 1/4 c. milk; 1/4 tsp. nutmeg; salt and pepper; 1 (9-inch) pie shell

10 ingredients

9 steps

Ingredients

4 to 6 strips bacon, cut into 1/2-inch pieces
1 medium onion, chopped
1 clove garlic, minced
1 1/2 c. grated white cheese (preferably Gruyere)
1/4 c. grated Parmesan cheese
4 eggs, lightly beaten
2 c. no-fat sour cream, thinned with 1/4 c. milk
1/4 tsp. nutmeg
salt and pepper
1 (9-inch) pie shell

Directions

1

Preheat oven to 450°.
2

Fry bacon; remove and drain, leaving fat in pan.
3

Saute onion and garlic in bacon fat.
4

Mix in bacon. Combine cheese, eggs, sour cream, nutmeg and
5

salt and pepper to taste.
6

Spread half of the bacon-onion mixture in the bottom of the pie shell.
7

Pour in cheese mixture and add remaining bacon mixture.
8

Reduce oven to 350° and bake pie 30 to 35 minutes, until a knife inserted into the custard comes out clean.
9

Set aside for several hours and reheat at 350° for about 20 minutes before serving.