Quiche lorraine-carol's

Yield: 4 Servings

Measure Ingredient
1 \N 9-inch pie crust; deep dish
6 slices Bacon; cooked, crumbled
1¼ cup Swiss cheese; lowfat, grated
¼ cup Grated Romano cheese
3 \N Eggs; beaten
⅓ cup Skim milk; evaporated
⅔ cup 1% low-fat milk
½ teaspoon Salt
1 medium Onion; chopped
1 tablespoon Bacon drippings
\N \N Pepper to taste
\N \N Bacon

Saute onion until tender in 1 bacon drippings. Mix eggs, evaporated milk, milk, cheeses,salt, pepper and cooked cooled onions. Place bacon in pie shell. Pour over mixture in pie shell. Bake at 375 degrees for 45 minutes, or until mixture is firm and golden.

Source Carol Floyd Formatted for Mastercook by Carol Floyd--c.floyd@...

NOTES : Made this last night and Bob ate ½ of the quiche.

Recipe by: Carol Floyd

Posted to MC-Recipe Digest V1 #912 by Carol & Bob Floyd <c.floyd@...> on Nov 17, 1997

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