Quiche Lorraine

• 8 strips bacon, cooked
• 1 1/2 c. grated Swiss cheese
• 3 eggs
• 1 c. heavy cream (evaporated milk may be used)
• 1/2 c. milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• dash of red pepper
• 1/2 tsp. dry mustard
• 10-inch unbaked pie shell
• 4 slices bread, cubed
• 1 lb. pork sausage, browned, crumbled and drained (I used Bob Evans, 1 lb. roll)
• scallions (optional)
• 6 eggs, beaten
• 1 c. milk
• 1 tsp. dry mustard
• 1 c. shredded sharp Cheddar cheese

1. Place bread in casserole dish. Sprinkle sausage and onions on top.
2. Blend eggs, milk and mustard.
3. Pour over the bread and sausage. Top with cheese.
4. Cover and refrigerate until morning. Bake at 350u0b0 for 45 minutes. Serves 4 to 6.

bacon, swiss cheese, eggs, heavy cream, milk, salt, pepper, red pepper, dry mustard, shell, bread, pork sausage, scallions, eggs, milk, dry mustard, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=63401 (may not work)