Quiche Lorraine with Tasso

Quiche Lorraine with Tasso

bt Rachael Tanis

adapted from The All New Ultimate Southern Living Cookbook

1/2 15-ounce package package refrigerated pie crusts (1 crust)

8 slices Teet's Smoked Pure Pork Tasso, cut into 1/2 inch pieces

4 green onions, chopped

2 cups shredded Swiss cheese, divided

6 large eggs

1 cup whipping cream

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

Fit the pie crust into a 9-inch pie plate according to package directions; fold the edges under, and crimp. 

Bake at 400 degrees for 7 minutes; remove from the oven. Cool on a wire rack.

Meanwhile, cook the tasso in a large skillet until slightly crisp. Sprinkle the tasso, green onions, and 1 cup of  cheese into the prepared crust.

Whisk together the eggs and the next 4 ingredients; pour into the pie crust, and sprinkle with the remaining cheese and nutmeg.

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