QUICHE LORRAINE

Quiche Lorraine – adapted by Tina MacDonald
Serves six

½ pound of bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese
1/3 cup minced red onion
4 eggs 2 cups whipping cream
¼ tsp. salt
¼ tsp. equivalent of sweetener
1/8 tsp. cayenne pepper

Heat oven to 425.
Sprinkle bacon, cheese and onion in the bottom of a 9-inch pie pan.
Beat eggs lightly and beat in remaining ingredients. Pour cream mixture into pie pan.
Bake in oven for 15 minutes. Reduce oven temperature to 300 degrees and bake 30 minutes or longer or until a knife inserted 1 inch from the edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges.
This makes a soft-textured quiche. If a firmer texture is desired, cook an additional 10 minutes.
Total calories – 2,051 Total carbohydrates – 25.7 Per serving – 342 Carbohydrates – 4.3