Recipe: Modified Quiche Lorraine

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Title: Modified Quiche Lorraine
From: Nancy Dooley
Newsgroups: rec.food.cooking
Date: 1995/07/31

Most recipes call for cream, light cream or whole milk; I use evaporated skim milk - less fat.
Serves 5-6

1 unbaked 9" pastry shell
3 eggs, slightly beaten
1 cup evaporated skim milk
6 slices bacon, crisply cooked and crumbled
3 tbsp. Grey Poupon or other Dijon mustard
1/4 cup finely minced onion
1 cup grated Swiss cheese
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. parsley flakes

In a large bowl, beat the eggs. Add the milk, mustard, onion, seasonings and parsley flakes, mixing well.

Sprinkle the crumbled bacon around the bottom of the pie shell. Put the Swiss cheese on top of the bacon. Then pour of the filling all over the shell. Bake at 375 deg. 35 to 40 minutes, or until knife inserted in filling comes out clean.