Quiche Lorraine

Quiche Lorraine

Makes one 9-inch deep dish quiche.  (To make two pies use the amount in brackets)

Ingredients: 

8 slices cooked crumbled bacon (12)
1 9-inch unbaked Tenderflake deep dish pie shell (2)
2 cups shredded marble cheese  (3)
4 beaten eggs (6)
1 large can undiluted carnation Evaporated milk  (+1 can of milk)
1 teaspoon Worcestershire sauce (2)
1/2 teaspoon salt (1)
1 tablespoon grated parmesan cheese (2)


Directions: 

Preheat oven to 375 degrees.
Place pie shell on a cookie sheet (fold edges of pie shell up).
Sprinkle crumbled bacon on the bottom of unbaked pie shell.
Cover with marble cheese.
Combine eggs, evaporated milk, Worcestershire sauce, salt, and mix well.
Pour into pie shell.
Sprinkle with parmesan cheese.
Bake in moderate oven (375) 30-35 minutes until knife inserted halfway between centre and edge comes out clean.
Let stand 5 minutes before serving.


Serve with garden salad.


Notes: Try using grated swiss and cheddar instead of marble cheese.  Or use broccoli instead of bacon for a broccoli and cheese quiche.  If you like onion your can add 2 tablespoons of minced onion to the egg mixture.