Creamy Quiche Lorraine - Wow 'em!

• eggs↗4
• sour cream↗1 cup
• bacon↗1⁄2 cup

  cooked & crumbled

• salt↗3⁄4 teaspoon

  optional

• Worcestershire sauce↗3⁄4 teaspoon
• pepper↗1 dash
• cheddar cheese↗1 1⁄2 cups

  shredded

• pie shells↗1

  (9 inch) We like the Pillsbury unroll & bake variety

Step-by-step instructions

1. 1

   Prepare 9-inch pastry shell and bake for approximately 10 minutes until the crust seals to the bottom of the pie plate.

2. 2

   Cool completely.

3. 3

   Beat the eggs and add all other ingredients.

4. 4

   Pour into the cooled pie shell.

5. 5

   Bake at 325° for 35-40 minutes until custard is set (will set further as it begins to cool).

6. 6

   Let cool for 5-10 minutes to finish 'setting', and then serve.

7. 7

   This quiche freezes well.

8. 8

   NOTE: You can easily substitute ham & Swiss, do bacon, broccoli, cheddar, etc.

9. 9

   The possibilities are endless!