Quiche Lorraine

This is a great quiche for Mother’s Day which is right around the corner. I made my pie crust using coconut flour and coconut oil because we are still on the ketogenic diet. But you can use whatever crust you like.

4 large eggs
9” pie crust
1 c. Swiss cheese, shredded
1/3 c. chopped green onion
4 slices bacon, cooked & crumbles
¼ c. heavy cream
1 ¼ c. milk
¼ tsp. Salt
¼ tsp. Pepper

Preheat oven to 325 degrees F. Prepare pie crust by package instructions fro pre-cooking or pre-baking.

Cook bacon slices on medium-high heat until crisp. Pat dry with a paper towel and crumble. Set aside.

In a large bowl, combine eggs, heavy cream and milk. Mix until thoroughly blended. Combine shredded cheese, chopped onion, bacon, salt & pepper in a bowl. Add to egg mixture and mix well. Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.

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