Quiche Lorraine

Ingredients:
1/2 (15 ounce) package refrigerated piecrusts
8 bacon slices, cut into small pieces
4 green onions, chopped
2 cups (8 ounces) shredded Swiss cheese, divided
6 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground red pepper (also called cayenne)
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Fit piecrust into a 9 inch pieplate according to package directions, fold edges under, and crimp.

Bake at 400 degrees for 7 minutes, remove from oven.

Cook bacon (I used already cooked and just re-heated it!) Crumble bacon and sprinke bacon, green onions, and 1 cup cheese into prepared crust.

Whisk together eggs and next 4 ingredients, pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.

Bake at 350 degrees for 35 to 40 minutes or until set. Let stand 10 minutes

Rise & Shine Quiche

24 – oz. pkg. Frozen diced potatoes
1/3 c. butter, melted
1 c. shredded cheddar cheese
1 c. shredded swiss chesse
1 c. cooked ham, diced
½ c milk
2 eggs
¼ tsp. Seasoned salt

Press potatoes into the bottom of a greased 9x9 (or pie plate) baking dish; brush with butter. Bake @ 425* for 25 minutes; top with cheeses and ham. Set aside. Beat milk, eggs, and salt; pour over cheese mixture. Reduce heat to 350* and bake 30 – 40 minutes.

**** I changed this up. I used 5 eggs, 2 c milk, and tsp. seasoned salt. I thought 2 eggs was very skimpy. I also used different cheese.