Laun/Pruett Recipe Collection
Quiche Lorraine with Bacon

1 1/2 cups milk (I use 1% or 2% low fat milk?whole milk makes it more custardy)
4 eggs, slightly beaten
1/2 t. salt
dash of cayenne
2 cups (8 oz. Shredded swiss cheese)
2 Tbsp. Flour
1/2 lb. bacon, crisply cooked and cumbled
1 9" pastry shell

Heat oven to 350. Combine milk eggs, seasonings. Toss cheeses with flour. Add cheese and bacon mixture to to /milk egg mixture.. Pour into pastry shell Bake 60 minutes. 6 servings