Quiche Lorraine

several breakfast sausages
pastry shell
1 C. grated Swiss cheese
3 eggs
1¼ C. milk
½ t. salt
dash of nutmeg
sprinkle of pepper
2 T. butter

Preheat oven to 350°. Cook sausages in a frying pan and arrange on the bottom of the pastry shell. Sprinkle ¾ of cheese over the sausages. Beat eggs, milk and seasonings and pour them into the pastry shell. Sprinkle remaining cheese over top and dot with small pieces of butter. Bake 25-30 minutes or until firm.

Pastry Shell

1 C. flour
¼ to ½ t. salt
1/3 C. shortening
3 to 4 T. ice cold water

Mix salt into flour. Start mixing shortening into flour mix and then continue mixing as you add about 1 tablespoon of water at a time. Roll out with a rolling pin or use a round liquor bottle like I do. :-) Do not overwork the dough. Place it over a pie dish and gently push it into place. Trim edges about 1 inch outside of pie dish, then press excess dough in to form a ridge around the entire dish. Use your fingers to mold the edge into the traditional zig-zag piecrust edge.

Or just buy a store prepared pie crust.

Note: Try this with Gruyère cheese!

Filed under Breakfast   Tagged eggs, French