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QUICHE LORRAINE

6 eggs
10 strips cooked bacon,
crumbled
1/4 c. finely chopped green
onions
1 c. grated Swiss cheese
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar
1 can evaporated milk
1 cooked pie shell

Crumble bacon over crust. Add onions and cheese. Beat
eggs, milk, salt, pepper and sugar together. Pour over bacon.
Cook on roast 16 minutes. Cover with foil and let stand 6
minutes. Can be made ahead and frozen. Makes 1 (10-inch) pie.
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