Day 30: Classic Quiche Lorraine

This is the second to last post in my October series 31 Days of Fall from the Kitchen.  Quite honestly, I'll be glad when it's over and I can resume my normal blogging schedule :).

Every now and then I like to make breakfast for dinner, or make a lighter dinner.  This quiche recipe could fall into either of those categories, and it's perfect for a brisk fall night at home.  We love to pair it with homemade applesauce, but it would also be great with a side salad.

Quiche Lorraine
Printable Version

1 9-inch pie crust, uncooked
8 slices bacon, crisply cooked and crumbled
1 cup shredded Swiss cheese
1/3 cup finely chopped onion (optional)
4 large eggs
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

Heat oven to 425F.  Make pie crust, if not already made, and place in a deep dish 9-inch pie plate (or a quiche dish if you happen to have one).

Sprinkle bacon, cheese and onion into pie crust.

I don't own many Pampered Chef items, but I love this grater that they make!  It was easy to just grate the cheese right into the pan.

Beat eggs slightly in large bowl with whisk.  Beat in remaining ingredients. Pour into quiche dish.

Bake 15 minutes.  Reduce oven temperature to 300F.  Bake about 30 minutes longer or until knife inserted in center comes out clean.  Let stand 10 minutes before cutting.

source: Betty Crocker