Quiche Lorraine
Ingreadient
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12 slices bacon
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1 cup shredded Swiss cheese
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⅓ cup minced onion
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1 (9-inch) prepared pie crust
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2 cups light cream
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4 large eggs, beaten
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¾ teaspoon salt or to taste
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¼ teaspoon white sugar or to taste
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⅛ teaspoon cayenne pepper
Direction
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Preheat the oven to 425 degrees F (220 degrees C).
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely.
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Sprinkle bacon, Swiss cheese, and onion into prepared pastry crust.
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Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell.
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Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.
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Allow quiche to sit 10 minutes before cutting into wedges and serving.
