1 package Swiss Inn Gourmet Deli pie crust

4 strips Swiss Inn Gourmet Deli bacon, chopped

1 large onion, thinly sliced

1 cup Pinkie's Farm Scamorza, grated or cubed

1/4 cup grated Parmesan

4 eggs, lightly beaten

1 cup Pinkie's Farm milk

1 cup cream

1/4 tsp fresh nutmeg

1/2 tsp salt

1/4 tsp freshly ground pepper

1. Prep crust: flour the board, roll out pie crust, fit into pie plate, crimp the rim.

2. Blind bake the crust: line with parchment, add pie weights (or rice or beans), and bake at 400°F for 10 min.

3. Cook Swiss Inn Gourmet Deli All-Natural Bacon until crispy, then cook onions in the same skillet until soft.

4. Mix filling: combine eggs, cream, Pinkie’s Farm Full Cream Milk, nutmeg, salt, and pepper in a bowl.

5. Assemble quiche: Add bacon and onions to pie crust, top with grated Pinkie’s Farm Scamorza cheese and Parmesan, and pour in egg mixture.

6. Bake at 375°F for 50 min, let cool on a wire rack.

7. Garnish with extra chopped parsley and serve hot.

 

Enjoy your homemade quiche Lorraine with arugula salad!