Quiche Lorraine (OAMC)

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A great breakfast or brunch dish.  Also great for those nights you want Breakfast for Dinner!
Ingredients
1 frozen pie shell
1/2 cup fully cooked, crumbled bacon
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1 cup egg beaters (or other egg substitute)
1 cup half-and-half
 
Directions
1. Packaging Instructions
2. Do not open pie shell.  Set aside.
3. In a gallon-size Ziploc freezer bag, combine the bacon, cheese, salt, egg, and half-and-half.  Seal bag securely.  Set aside.
4. Insert the pie shell and egg mixture bag into a gallon-size Ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Quiche Lorraine".
5. Place in freezer.
6. Cooking Instructions
7. Thaw completely in refrigerator.
8. Preheat oven to 425 degrees F.
9. Arrange pie crust on a cookie sheet.
10. Knead egg mixture bag to mix.
11. Pour into pie crust.
12. Bake for 15 minutes.
13. Turn oven temperature down to 325 degrees F and bake for an additional 35 minutes.
14. Quiche is done when a knife inserted in the center comes out clean.
15. Let stand 10 minutes before serving.
16. Serving suggestions: Fresh fruit and orange juice.
 




Dawn Knowlton

Member since Jan 2010

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