Thanks go to Betty Crocker. I buy premade frozen pie crusts.

The filling is as follows:

8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half ([ used half & half]
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

Mix all ingredients of it together gently by hand. Pour into prepared pie
crust. Bake at 325F for 45-50 minutes or until a knife inserted in the
center comes out clean. Let stand 10 minutes before slicing. May be served
hot or at room temperature.

Jill

jmcquown said...

> Thanks go to Betty Crocker. I buy premade frozen pie crusts.
>
> The filling is as follows:
>
> 8 slices bacon, crisply cooked, crumbled
> 1 cup shredded Swiss cheese
> 1/3 cup finely chopped onion
> 4 large eggs
> 2 cups whipping cream or half-and-half ([ used half & half]
> 1/4 teaspoon salt
> 1/4 teaspoon pepper
> 1/8 teaspoon ground red pepper (cayenne)
>
> Mix all ingredients of it together gently by hand. Pour into prepared
> pie crust. Bake at 325F for 45-50 minutes or until a knife inserted in
> the center comes out clean. Let stand 10 minutes before slicing. May
> be served hot or at room temperature.
>
> Jill


Jill,

Geez...

I can wrap my arms around 80" inches.

Does that include you???

Best,

Andy

"Andy" <a@b.c> wrote in message news:Xns9B817B25A2A70CotD@85.214.105.209...
> jmcquown said...
>
>> Thanks go to Betty Crocker. I buy premade frozen pie crusts.
>>
>> The filling is as follows:
>>
>> 8 slices bacon, crisply cooked, crumbled
>> 1 cup shredded Swiss cheese
>> 1/3 cup finely chopped onion
>> 4 large eggs
>> 2 cups whipping cream or half-and-half ([ used half & half]
>> 1/4 teaspoon salt
>> 1/4 teaspoon pepper
>> 1/8 teaspoon ground red pepper (cayenne)
>>
>> Mix all ingredients of it together gently by hand. Pour into prepared
>> pie crust. Bake at 325F for 45-50 minutes or until a knife inserted in
>> the center comes out clean. Let stand 10 minutes before slicing. May
>> be served hot or at room temperature.
>>
>> Jill
>
>
> Jill,
>
> Geez...
>
> I can wrap my arms around 80" inches.
>
> Does that include you???
>
> Best,
>
> Andy


I have no idea what you're talking about.

"Janet" <boxhill@maine.rr.com> wrote in message
news:6rnbu5F2fdlcU1@mid.individual.net...
> jmcquown wrote:
>> Thanks go to Betty Crocker. I buy premade frozen pie crusts.
>>
>> The filling is as follows:
>>
>> 8 slices bacon, crisply cooked, crumbled
>> 1 cup shredded Swiss cheese
>> 1/3 cup finely chopped onion
>> 4 large eggs
>> 2 cups whipping cream or half-and-half ([ used half & half]
>> 1/4 teaspoon salt
>> 1/4 teaspoon pepper
>> 1/8 teaspoon ground red pepper (cayenne)
>>
>> Mix all ingredients of it together gently by hand. Pour into
>> prepared pie crust. Bake at 325F for 45-50 minutes or until a knife
>> inserted in the center comes out clean. Let stand 10 minutes before
>> slicing. May be served hot or at room temperature.
>>
>> Jill
>
> I'd suggest a) partially baking the crust first, b) sauteeing the onoins
> separately before adding them, c) adding a little fresh nutmeg, and d) I
> assume you do mean *beaten* eggs, since you are just mixing everything
> gently?


Quiche lorraine is not the same without nutmeg. Swiss makes a reasonable
substitue but gruyere makes the best flavor. Blind baking the pie shell is
important. I prefer shallots to onions.

Paul

On Sat 27 Dec 2008 0131p, sf told us...

> On Sat, 27 Dec 2008 1448 -0500, "jmcquown" <j_mcquown@comcast.net>
> wrote:
>
>>And the crusts I buy are deep dish and already partially baked.
>
> I need look more carefully at the frozen pie crusts! How long have
> those been out? Please don't say 10 years. LOL!

I almost never use a frozen pie crust, but the best I've found are made by
Marie Callender. They are not partially baked, but if I use one I dock it
and pre-bake it first.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 10hrs 21mins
************************************************** **********************
What a useless scroll, all it says is 'Hastur Hastur Hastur' over
and over again.
************************************************** **********************

On Sat, 27 Dec 2008 1231 -0800, sf <sf@geemail.com> wrote:

>On Sat, 27 Dec 2008 1448 -0500, "jmcquown" <j_mcquown@comcast.net>
>wrote:
>
>>And the crusts I buy are deep dish and already partially baked.
>
>I need look more carefully at the frozen pie crusts! How long have
>those been out? Please don't say 10 years. LOL!

I hate to tell you this, but yes..they have been out for a LONG
time...LOL.

I don't buy them, as I make my own pie crusts..but I do pay attention
to what is in the stores...

Christine

On Dec 28, 6:28*am, sf <s...@geemail.com> wrote:

> grandmother told my little sister to "beat the eggs". *She looked at
> my grandmother like she'd lost her mind, picked up the wooden spoon
> and gave the eggs a big WHACK. *

LOL That's funny....

Barb
s/y Arabella
www.sailinglinks.com

Bob Terwilliger said...

> Jill replied to Andy:
>
>>> Geez...
>>>
>>> I can wrap my arms around 80" inches.
>>>
>>> Does that include you???
>>>
>>
>> I have no idea what you're talking about.
>
> I think that was Andy's way of saying he wanted to hug you for posting
the
> recipe.
>
> Bob


Yeah, that's about how far I can wrap my arms. Probably twice around Jill!

Andy

On Dec 27, 3:31*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> "Goomba" <Goomb...@comcast.net> wrote in message
>
> news:6rnopbF2h6hdU2@mid.individual.net...
>
> > Janet wrote:
>
> >> I'd suggest a) partially baking the crust first, b) sauteeing the onoins
> >> separately before adding them, c) adding a little fresh nutmeg, and d)I
> >> assume you do mean *beaten* eggs, since you are just mixing everything
> >> gently?
> > Totally agree on the dash of nutmeg. I thought that was standard with the
> > onions and swiss cheese in a quiche Lorraine? The cayenne doesn't sound
> > right in there.
>
> Argue with Better Crocker.

I'm pretty sure she died a few years ago ;)

sf wrote:

> On Sat, 27 Dec 2008 1306 -0500, "Janet" <boxhill@maine.rr.com>
> wrote:
>
>
>>I'd suggest a) partially baking the crust first,
>
>
> Always a good idea, but often assumed by seasoned bakers.
>
>
>>b) sauteeing the onoins separately before adding them,
>
>
> Nice, but unnecessary... unless you're prone to heartburn.
>
>
>>c) adding a little fresh nutmeg,
>
>
> UGH! Never, never, never!
>
>
>>d) I assume you do mean *beaten* eggs, since you are just mixing everything
>>gently?
>
>
> Probably "lightly beaten eggs", but again that's a seasoned quiche
> maker's assumption. I remember when I was a kid (6 at the most), my
> grandmother told my little sister to "beat the eggs". She looked at
> my grandmother like she'd lost her mind, picked up the wooden spoon
> and gave the eggs a big WHACK. Egg went all over the place and we
> laughed ourselves silly. At that time I didn't know some children
> were disciplined with wooden spoons and to this day, I have no idea
> how she got the idea.

Ooh hoo. I remember when my younger sister was about 16 years old, she
and my mother were at each other's throats. Mom was insisting that sis
help with dinner. Sis asked exactly WTF she was supposed to do. Mom
told her to toss the salad. At that point, yours truly began
crawfishing* out the side entrance to the kitchen.

And, sure enough, sis grabbed the big bowl of salad, threw it up in the
air and ran upstairs towards her room, with mom in hot pursuit. Mom
caught up with her in the upstairs hall. She still had a package of raw
pork chops in her hand. Sister looks at mom, down at the pork chops,
back up at mom, and starts sniggering. At which point, mom hauls off
and smacks sis across the face with five pounds of pig.

We'll draw the curtain on the aftermath...

*Crawfishing: A backwards retreat that allows you to keep an eye out
for potential hazards.