Quiche Lorraine Oh La La

Ha! Do you know how hard it is to bake a quiche when your oven is mucked and will only go to 250F? Fortunately it turned out ok, just took forever to bake. It did remind me that I'm not a huge fan of quiche though. Ron loved it. Thankfully, because I had a piece and he devoured the rest.

Oven is fixed now! The apt complex came out and replaced the door because when they fixed the handle they apparently dented the door and caused it to stay open on the side (which I didnt even notice). It is still about 25 degrees off what it should be but I can compensate for that with no problem. YAY!

From the Better Homes & Gardens New Cookbook page 234

1 recipe Pastry for Single-Crust Pie (I used a prepared crust I had in the freezer)
6 slices bacon
1 medium onion, sliced
3 beaten eggs
1 1/2 cups milk
1/4 teaspoon salt
dash ground nutmeg
1 1/2 cups shredded Swiss cheese (6 oz)
1 tablespoon all purpose flour

1. Prepare pastry for single crust pie. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325F.

2. Meanwhile, in a large skillet cook bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook sliced onion in reserved drippings till tender but not brown; drain.

3. In a medium mixing bowl stir together eggs, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.

4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325F oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings.

This recipe is included in my 2009 Cookbook Challenge!!