Quiche Lorraine -- it’s traditional, it’s yummy & it’s perfect for a holiday brunch!

It’s traditional, it’s yummy, it’s a recipe from Linda Strandberg, and it’s perfect for a holiday brunch with Melissa and Mike . . . or anytime.

Quiche Lorraine  

8 or 9” deep dish pie crust, unbaked

½ lb. bacon fried and drained then crumbled

Melissa with her homemade pie crust.

1½ cups grated Swiss cheese  (6 to 8 oz.)

3 eggs

1½ cups light cream (half & half)

¾ teaspoon salt

Dash nutmeg

Dash cayenne pepper

Dash black pepper

1.  Heat over to 375°. Prepare pie crust in a deep dish pie pan/plate.

2.  Fry bacon until crisp; drain on paper towels and crumble into bits; sprinkle over bottom of pie shell.

3.  Sprinkle grated cheese over bacon.

4.  In medium bowl, with rotary beater or whisk, beat eggs with cream, salt, nutmeg, cayenne pepper and black pepper until mixture is well combined, but not frothy.

5.  Place pie shell on middle shelf in oven. Pour egg mixture into pie shell.

6.  Bake 40 to 45 minutes or until the top is golden and center is firm when it is gently pressed with a fingertip.

7.  Let cool on wire rack 10 minutes before serving.

Melissa and Mike, home for the holidays, joined us in our kitchen as we prepared this recipe along with others . . . and then enjoyed the fruits of our labors. Sharing time with friends is what makes the holidays so much fun!

Mike, Melissa and Barry with our yummy holiday brunch.