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Quiche Lorraine

The ever-popular quiche Lorraine remains a favorite egg dish to enjoy at breakfast. As this quiche is very rich, it is also ideal fare to serve for lunch or a light dinner. Any leftovers can be refrigerated and served the following morning.


2 tablespoons butter
cup chopped yellow onion
1 cup sliced fresh button mushrooms
2 eggs
2 egg yolks
1 cups half-and-half
2 tablespoons sour cream
pound bacon, cooked crisp, drained, and crumbled
pound (1 cup) shredded Swiss cheese
1 teaspoon Dijon mustard
teaspoon coarse salt
teaspoon freshly ground pepper
⅛ teaspoon cayenne pepper


Serves: 12


Preheat oven to 350 degrees F. Lightly coat a quiche pan or a 1½ quart baking dish with a nonstick vegetable spray. Set aside.

Melt the butter in a medium skillet over medium heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mush­rooms and cook for 3 minutes or until softened, stirring occasionally. Set aside.

Combine the eggs, egg yolks, half-and-half, and sour cream in a medium bowl and whisk until well blended. Add the cooked onion mix­ture and the rest of the ingredients and blend well. Pour the mixture into the prepared pan. Bake for 40 to 45 minutes or until set in the center and golden brown on top. Cool at least 10 minutes before serving.


2g carbohydrates, 161 calories, 8g protein, 13g fat, 0g dietary fiber, 242mg sodium, 107mg cholesterol

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