Recipe: Quiche Lorraine/ Quiche Alsatian

Bacon and eggs seem like the typical American breakfast. It can become mundane if you have it all the time so if you feel a little adventurous, you can take those ingredients and turn them into a classic French dish!
Quiche Lorraine is actually name for the Lorraine region in France (not for someone named Lorraine). The quiche itself was created around the 16th century. If you add onions to the quiche, it becomes Quiche Alsatian. The addition of onions is nice to get some vegetables into your diet otherwise...LOL!




Ingredients

• 6 slices of bacon sliced into small strips crosswise the length
  
• 2 medium onions sliced thinly (if you want to make it Alsatian)
  
• 4 eggs beaten
• 2 cups half & half
• 4 ounces Swiss cheese shredded
• 1 frozen deep dish pie crust
• pinch of nutmeg (optional)
• salt & pepper
  

Directions

1. Cook bacon until crisp. Remove from pan and drain on paper towels. Add onions into the pan with the bacon fat until onions are tender (about 6 minutes). Spread onions and bacon evenly on the bottom of the crust.

2. In a large mixing bowl, mix together the eggs, half & half, nutmeg, salt & pepper.

3. Pour into the frozen pie crust just to the top (you might have some quiche mixture left over which you can make into an omelet to preview the taste). Top with the shredded Swiss cheese.

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people.