Quiche Lorraine Recipe Using Evaporated Milk

Quiche lorraine loaded with shredded swiss cheese crispy bacon onions evaporated milk eggs.

Quiche lorraine recipe using evaporated milk. Chopped onion shredded swiss cheese and egg form a rich mixture for this quiche lorraine. Combine evaporated milk eggs salt pepper and nutmeg in small bowl until blended. Bake 25 to 30 minutes or until slightly puffed and knife inserted in centre comes out clean.

5 minutes before serving. Layer bacon and cheese in bottom of quichedish or 9 inch pie plate. You ll need an unbaked pie crust.

The original recipe suggests using bacon but i substituted ham and found it to be quite tasty. This quiche uses a can of evaporated milk in place of half and half or cream. To manage lactose restrictions substitute carnation evaporated milk with carnation lactose free evaporated milk in any recipe.

Save recipe print quiche lorraine by bakingchef15 goodfood community. Grease 9 x 13 inch pan. Baked in a deep dish crust and seasoned with pepper and nutmeg this i note.

Temperature probe heat milkto 180 degrees. Let stand 5 minutes before serving. May be added if desired.

I didn t use swiss cheese i used colby jack for both and instead of using 3 eggs i used 5. Stir together eggs and evaporated milk in another bowl. Combine bacon onion cheese flour and salt in bowl.