Quiche Lorraine

This was a big hit...and very easy to make. I adapted the recipe from the Better Homes and Gardens Cook Book. This is my go to book for every day cooking. I love their Mac and Cheese - with just a few added spices.


1 frozen 9" deep dish pie crust
4 beaten eggs
1/4 cup sliced scallions (about 2)
1 1/2 cups half-and-half
1/4 tsp salt
1/8 tsp black pepper
large pinch of nutmeg
8 slices of bacon
1 1/2 cups of extra sharp cheddar cheese (6 ounces)

Preheat oven to 325. Slice bacon strips in half and cook them in a frying pan. Place cooked bacon on paper towels to remove excess fat. Slice them into 1/2 pieces. Defrost pie crust for about 15 minutes before filling with egg mixture. In a large bowl, stir eggs, half-and-half, scallions, salt, pepper, nutmeg together. Stir in bacon and cheese. Pour egg mixture into pie crust. Place pie crust on a baking sheet just in case it spills over. Back in the over for 40-50 minutes or until a knife is inserted near the center and it comes out clean.

If you're making this ahead of time, let cool and refridgerate. Reheat in an over at 350 for 20 minutes.