Quiche Lorraine

brought by Kristin Marshall

recipe from Lion House Cookbook

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Method:

Arrange cheese, bacon, and ham in bottom of unbaked pie crust. Sprinkle with green onions and green pepper. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Makes 6 servings.