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