Quiche Lorraine

12 Servings

• 2 frozen 9-inch pie crusts
• 6 eggs, beaten
• 3 cups milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 dash ground nutmeg
• 3 cups shredded gruyere cheese
• 2 tablespoons all-purpose flour
• 12 slices uncooked bacon
• 2 medium sweet onions, sliced

Pre-bake pie shells according to package directions, then reduce oven temperature to 325° F.

Meanwhile, stir together eggs, milk, salt, pepper, and nutmeg. Toss together Gruyere and flour. Add to egg mixture.

Cook bacon until crisp. Drain, reserving 2 Tablespoons of the drippings. Crumble bacon; set aside. Cook onion in drippings over medium heat until tender; drain.

Add bacon, onion, and Gruyere-flour mixture to egg mixture.

Pour egg mixture equally into both hot pastry shells. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes.

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