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POTATO CHIP QUICHE LORRAINE
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1/2 C. finely crushed potato chips
tsp. paprika
C. half−and−half
C. whipping cream
eggs, beaten
/4 lb. bacon, cooked crisp and crumbled
T. sliced scallions
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/4 tsp. salt
Dash each pepper and nutmeg
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C. grated Swiss cheese
Combine chips and paprika; gently press into bottom and 1 1/2 inches up sides of
8−inch springform pan.
In saucepan warm half−and−half and cream; beat into eggs to blend. Stir in
remaining ingredients. Pour into crust. Bake in 375ºF oven 30 to 35 minutes, until
custard is set and golden. Makes 6 servings.
POTATO CHIP QUICHE LORRAINE
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