Quiche Lorraine

This was a staple of my childhood, I love a great quiche.  The pie crust makes it so much better than an egg casserole.  Yum.

 (with mushrooms)

(regular)

Quiche Lorraine

1 pint half & half
8 eggs
1 cup cheddar cheese
1 cup swiss cheese
1/4 cup onion - chopped
8 slice bacon - cooked & crumbled
1/2 small can mushrooms - chopped - optional
dash salt & pepper
2 pie crusts

Mold the pie crusts into the pans, prick the crusts with a fork, then pre-bake them at 400° for 10 minutes. Whisk eggs, half & half, cheese, onion, bacon, and salt & pepper in a large bowl. Pour into prebaked pie crusts. Bake at 375° for 35-40 minutes.

(1 pie)
1 cup half & half
4 eggs
1/2 cup cheddar cheese
1/2 cup swiss cheese
1 T onion - chopped
4 slice bacon - cooked & crumbled
dash salt & pepper
1 pie crust