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Quiche Lorraine - double batch Recipe


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     Quiche Lorraine - double batch

Category   Breakfast - Brunch
Sub Category   None

2 frozen pie crusts
6 eggs
1 cup heavy cream
2 cups skim milk
1 lb bacon - cooked, chopped
package of fresh chives, chopped
2 cups gruyere cheese
salt & pepper

Blind bake the frozen pie crusts for 20 minutes at 375 degrees. Use pie weights and parchment paper for duration.
Sprinkle bacon, cheese, chives in bottom of each pie crust.
Whisk eggs, cream, milk, S&P to taste in a separate bowl. Pour evenly into the two pie crusts. Cover the edges of the crusts with aluminum foil to protect from burning.
Bake at 350 degrees for 40ish minutes (check at 30 for jiggle). Let cool to warm/room temp.

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