Recipe by MKCortes (Mystique110)
"I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!"
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1 (9 inch)
frozen deep dish pie crust, thawed
diced white onion
large eggs, beaten
shredded Swiss cheese
ground black pepper
chopped fresh parsley
Normally I only use recipes that have at least 50+ reviews. When I tried this one, it only had 1 review with 5 stars. I am sooo glad I took the chance on it. It's terrific! I didn't have swiss cheese, but I did have shredded Italian Blend cheese, so I used it instead. And because I had 2 shallow pie crusts, I added an extra egg and dollup of sour cream to the mix so I could fill both pie pans. Well, it was absolutely delish! Even my husband, who doesn't like quiche much, loved it! Definitely a keeper... the recipe AND the husband! LOL
I didn't get to try this, as I brought it in for work, and there was nothing left. So . . .it was a success at work, I guess. This was very easy to put together, but I can't speak to taste other than it was all eaten. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
New Quiche Lorraine
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 201
** Calories from Fat: 155
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