Quick and Easy Quiche Lorraine
|Frozen deep dish pie crust||1 , thawed|
|Bacon slices||8 , crisp and crumbled|
|Shredded swiss cheese||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Half and half milk||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , well beaten|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon (Reduce Quantity To Half For Less Spicy Quiche)|
Thaw the deep-dish pie crust, and then bake it for about 6 to 8 minutes in an oven that has been preheated to 425 degrees. Remove from oven and cool to room temperature. Sprinkle 8 slices of crisp, crumbled bacon evenly over the bottom of the pie crust. Next ,sprinkle the shredded Swiss cheese, followed by the shredded Cheddar cheese. Now, blend 1 1/2 cups half-and-half with the 3 well-beaten eggs. Add in 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, and 1/4 teaspoon (or less) ground red pepper. Stir thoroughly, until all spices are mixed evenly into the egg/milk mixture. Pour over the bacon and cheeses in the deep-dish pie crust. Reduce oven heat to 375 degrees, and then bake for about 40 minutes, or until a knife inserted in the center comes out clean. Let stand at room temperature for 10 minutes. Cut into pie-shaped wedges, and serve while hot. A wonderful entree when you're looking for something different for your guests!!!
Note: This will be better if a fresh pie crust is made, and it is formed in a quiche dish. With the ready-made deep dish pie crust, I felt like there was not enough space to use all the cheese or the sauce mix. Therefore, I saved some back, and made a small crustless quiche with the leftover cheese and sauce. This is fine for home (and the quickest, easiest way to have quiche), but for company, you'll need to make a crust in a dish with plenty of room!