Quiche Lorraine

Albertsons put out a pamphlet Mom picked up called "the incredible Edible Egg". I like recipes that are meatless, so I tried one out. Turns out this one still had meat in it.

Quiche Lorraine

9 in our shell, chilled

1 T butter

12 slices of bacon

6 large eggs

1.5 c heavy cream

3/4 t salt

Pinch of nutmeg

Pinch of sugar

Pinch of cayenne

1/8 t pepper

1/4 lb grated Swiss cheese

Preheat oven to 425 degrees Fahrenheit.  Sprinkle butter over surface of our shell.  Try bacon until crisp; crumble into small pieces. Combine eggs, cream, salt, nutmeg, sugar, cayenne, and pepper with egg beater just long enough to mix thoroughly. Sprinkle bacon and Swiss cheese into bottom of pie shell; pour in egg mixture. Arrange six slices asparagus onto mixture (optional) . Bake 1% minutes at 425 degrees Fahrenheit. Reduce oven temperature to 300 degrees, bake 40 minutes longer. Makes six servings.

We liked it, but both had the same comments.  We thought there was a ton of bacon in it and it didn't need cream, they both just added calories. We did think it was tasty, though.