Quiche Lorraine

UPDATE: 2/22/09 I made this quiche yesterday morning for Sunday brunch. I used a pre-made whole wheat crust I had in the freezer, but honestly I think I'll do without next time. This dish is rich and so delicious (even more so since I used heavy cream)! I think Dustin enjoyed it-he took the whole half of the pie that was left over in his lunch today...didn't leave me a speck!

Confession: I didn't make this quiche. I ate it though. And I wish I had made it because it was incredible! And I will be making it very soon. I might try it without the pie crust, because with quiche its all about the filling! According to Betty Crocker the essential ingredients in "Quiche Lorraine" are bacon and Swiss. But we're not stopping there... we'll add ham and green onion and peppers. Then bake it in eggs and cream until its an enticing golden brown.

INGREDIENTS
1 9-inch unbaked pie crust
1 cup (4 oz.) Swiss cheese, grated
6 slices bacon, cooked and crumbled
3/4 cup ham, minced
2 green onions, sliced
1/2 green bell pepper, chopped
3 eggs, slightly beaten
1 cup half and half
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. dry mustard

DIRECTIONS
1. Bake unpricked pastry shell for 5 minutes at 425 F.

2. Remove from oven and arrange cheese, bacon, and ham in bottom of shell. Sprinkle with green onion and green pepper.

3. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture.

4. Bake at 325 F for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Makes 1 9-inch quiche.

(Recipe courtesy of Diane Blodgett)