Quiche Lorraine

Oh, I love Quiche Lorraine. I love it for 2 reasons -- I love bacon and it reminds of La Madeleine's (and also it tastes good.) This recipe is so amazingly easy. Cannot begin to tell you how easy it is to make. See for yourself.



What You Need:
A Pie-Crust (Store-bought)
Egg-Beaters (Pint Size)
Swiss Cheese
Bacon (You can do the pre-cooked stuff, or even soy-bacon if you prefer)
Ranch Dressing

What To Do:
Put the pie crust in a pie dish, and bake according to the directions (until the pie crust is slightly crispy). Prior to baking, poke the crust with a fork in a couple of places to prevent the crust from bubbling up.

Meanwhile, in a big bowl whisk up the eggs and a big dollop of ranch dressing. When the crust is done, pour the egg mixture in and then add the bacon (crumbled) and the swiss cheese (torn into little pieces). I like to slice the cheese into long narrow stripes and place it in concentric circles -- but really it doesn't matter.

Bake the quiche at 350 degrees for about 30 minutes. You'll know when it's done because it will puff up quite a bit AND if you cut into it, and it's too juicy (which means it's underbaked) just stick it back in the oven.