Quiche Lorraine--eggs, Swiss cheese and bacon baked in a pie crust--is cornerstone of any traditional brunch.
Southern Living APRIL 2001
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Bake at 400° for 7 minutes; remove from oven.
Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.
Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.
Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.
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