| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chopped onion, shredded Swiss cheese and egg form a rich mixture for this Quiche Lorraine. Baked in a deep-dish crust and seasoned with pepper and nutmeg this is the perfect dish for a church supper, pot luck or buffet.

Carnation Quiche Lorraine

1 (9-inch) unbaked deep-dish pie shell (4-cup volume)
6 slices bacon, chopped
1/2 cup chopped onion
1 1/2 cups shredded Swiss cheese (6 ounces)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
3 large eggs, well beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg

1. Preheat oven to 350° F.
2. Cook bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. Combine evaporated milk, eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
3. Bake for 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes on wire rack before serving.

Makes 8 servings.

Note: Quiche fits a variety of meal occasions from brunch to dinner and also makes an outstanding appetizer. If using metal or foil pans, bake on preheated heavy-duty baking sheet.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.