Classic Quiche Lorraine with Fresh Tomatoes
- 8 slices bacon
- 1 small onion, chopped
- 4 eggs
- 2 tbsp milk
- 2 tbsp all-purpose flour
- 1 tsp dried parsley
- ¼ tsp dried thyme
- 1 (9-inch) unbaked pie crust
- ¼ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 large ripe tomato, sliced thin
- salt and pepper to taste
Preheat oven to 350°F (175°C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tbsp of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and sauté onion until soft.
In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
Top with sliced tomato and salt and pepper to taste. Bake in preheated oven for 45 minutes, or until tomatoes are light brown on top and center of quiche is firm in the middle. Serve warm.
Contributed By: The Cutco Kitchen