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In this video, Betty demonstrates her Simple and Sophisticated Quiche Lorraine Recipe. It is a savory mix of eggs, half-and-half, cheeses, and bacon, cuddled in a crisp crust. Great for entertaining! Elements: one frozen deep-dish pie crust, thawed 8 slices bacon, crisp and crumbled 1 one/2 cup shredded Swiss cheese 1/2 cup shredded Cheddar cheese one 1/two cups half-and-half milk 3 eggs, nicely-beaten 1/four teaspoon salt one/four teaspoon ground nutmeg 1/4 teaspoon ground black pepper 1/4 teaspoon ground red pepper (This quiche is extremely spicy. If you like less spice, cut the ground red pepper down to only half as much.) Thaw the deep-dish pie crust, and then bake it for about six to eight minutes in an oven that has been preheated to 425 degrees. Get rid of from oven and cool to area temperature. Sprinkle 8 slices of crisp, crumbled bacon evenly above the bottom of the pie crust. Up coming ,sprinkle the shredded Swiss cheese, followed by the shredded Cheddar cheese. Now, blend 1 one/two cups half-and-half with the 3 nicely-beaten eggs. Add in 1/four teaspoon salt, 1/four teaspoon ground nutmeg, one/4 teaspoon ground black pepper, and one/4 teaspoon (or much less) ground red pepper. Stir thoroughly, till all spices are mixed evenly into the egg/milk mixture. Pour more than the bacon and cheeses in the deep-dish pie crust. Lessen oven heat to 375 degrees, and then bake for about 40 minutes, or until finally a knife inserted in the center comes out clean. Let stand at room temperature for 10 minutes. Cut into pie-shaped wedges, and serve …
Video Rating: four / 5