So what do I say about this quiche. It’s quiche. . . .
How can you go wrong with bacon? I thought 8 slices seemed like a lot, but it really wasn’t. When there aren’t that many other ingredients, you need a nice amount of the bacon. It’s salty, it’s delicious, it’s bacon!
The Swiss cheese is great as well. Swiss has such a distinct flavor, and it blends so very well with the bacon.
The mustard is a nice touch. Mustard goes so well with pork and Swiss.
I served the quiche with the Arizona Inn Salad. It was a great combination and was a well rounded dinner.
I served this warm, but I think it will taste just as good chilled!
QUICHE LORRAINE
1 ½ Cups Grated Swiss Cheese
8 Slices Bacon, Cooked and Crumbled
1 9 Inch Pie Shell
3 Eggs
1 Cup Heavy Cream
½ Cup Milk
½ Teaspoon Salt
¼ Teaspoon Pepper
Dash of Cayenne Pepper
½ Teaspoon Dry Mustard
Sprinkle cheese and bacon in pie shell. Beat remaining ingredients together and pour into pie shell. Bake in a 375 degree oven for 45 minutes. Serve Warm.
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