My Quiche Lorraine

1 pre-made almond pie crust (see recipe)

8 slices of nitrate-free bacon cooked and chopped

1 cup shredded Swiss cheese

⅓ cup minced onion

4 large organic eggs, beaten

2 cups heavy cream

¾ tsp celtic sea salt

⅛ tsp cayenne pepper

¼ tsp crushed black pepper

If you have one of those days when time seems to just slip away and you haven't had a chance to think about supper, this recipe will rescue you!

This dish is protein rich and inexpensive. Eggs are rich sources of selenium, vitamins A, vitamin D, B6, B12 and a few minerals like as zinc, iron and copper. This recipe is so satiating and delicious.

1. Preheat oven to 425 degrees F
2. In a medium bowl, whisk together all the ingredients to make the egg mixture
3. Pour egg mixture into pastry shell
4. Bake 15 minutes in the preheated oven Reduce heat to 300 degrees F, and bake an additional 30-35 minutes, or until a knife inserted comes out clean
5. Allow the quiche to sit 10 minutes before cutting into wedges

Feel free to toss in a handful of spinach for a unique change-up to this recipe.

Note: I always use organic ingredients whenever possible.

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My Quiche Lorraine