Bettys Simple and Elegant Quiche Lorraine

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=t7EYPC0W48A

Betty demonstrates her Simple and Elegant Quiche Lorraine Recipe. It is a savory blend of eggs, half-and-half, cheeses, and bacon, all cuddled in a crisp crust. Great for entertaining! • Please subscribe: / bettyskitchen • Simple and Elegant Quiche Lorraine • 1 frozen deep-dish pie crust, thawed • 8 slices bacon, crisp and crumbled • 1 1/2 cup shredded Swiss cheese • 1/2 cup shredded Cheddar cheese • 1 1/2 cups half-and-half milk • 3 eggs, well-beaten • 1/4 teaspoon salt • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground black pepper • 1/4 teaspoon ground red pepper (This quiche is very spicy. If you like less spice, cut the ground red pepper down to only half as much.) • Thaw the deep-dish pie crust, and then bake it for about 6 to 8 minutes in an oven that has been preheated to 425 degrees. Remove from oven and cool to room temperature. Sprinkle 8 slices of crisp, crumbled bacon evenly over the bottom of the pie crust. Next ,sprinkle the shredded Swiss cheese, followed by the shredded Cheddar cheese. Now, blend 1 1/2 cups half-and-half with the 3 well-beaten eggs. Add in 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, and 1/4 teaspoon (or less) ground red pepper. Stir thoroughly, until all spices are mixed evenly into the egg/milk mixture. Pour over the bacon and cheeses in the deep-dish pie crust. Reduce oven heat to 375 degrees, and then bake for about 40 minutes, or until a knife inserted in the center comes out clean. Let stand at room temperature for 10 minutes. Cut into pie-shaped wedges, and serve while hot. A wonderful entree when you're looking for something different for your guests!!! • Note: This will be better if a fresh pie crust is made, and it is formed in a quiche dish. With the ready-made deep dish pie crust, I felt like there was not enough space to use all the cheese or the sauce mix. Therefore, I saved some back, and made a small crustless quiche with the leftover cheese and sauce. This is fine for home (and the quickest, easiest way to have quiche), but for company, you'll need to make a crust in a dish with plenty of room! • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014 • Also available: The Betty's Kitchen Collection: Second Edition (c) 2013 • *Both can be ordered from http://www.amazon.com or http://www.createspace.com • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • Betty's Website: http://www.bettyskitchen.us • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • Other places to watch Betty's Kitchen: • Facebook: / 166973502092 • Pinterest: / bettyskitchen • Twitter: / myshine • Google+: https://plus.google.com/1088824451018... • ifood.tv: http://www.ifood.tv/bettyskitchen • Roku: http://www.rokuguide.com/channels/bet...

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