Quiche Lorraine

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  • 1 Baked Piecrust (9-inch)
  • 1 cup shredded Swiss Gruyere cheese (4 oz.)
  • 8 slices bacon, cooked crisp, crumbled
  • 6 EGGS
  • 1-1/4 cups half-and-half
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/8 tsp. nutmeg


  1. HEAT oven to 375°F.
  2. SPRINKLE cheese and bacon evenly in bottom of pie shell.
  3. BEAT eggs, half-and-half, salt, pepper and nutmeg in medium bowl until blended.
  4. Carefully POUR over filling in pie shell.
  5. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 35 to 40 minutes.
  6. LET STAND 5 minutes.
  7. CUT into wedges.

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