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Quiche Lorraine½ cup sour cream

4 extra large eggs

⅔ cup half-and-half

½ tsp. freshly ground black pepper

⅓ cup Rave Review! Original Culinary Hops

1 tbsp. butter

1 small onion, sliced thin

1 10-inch frozen pie crust

⅓ cup diced green chilies (optional)

⅓ cup diced red bell pepper

½ cup grated Swiss or Gruyere cheese

4 ounces thick cut bacon, cut into narrow strips

Directions:

Preheat oven to 375 degrees. In a blender or food processor, process the sour cream, eggs, half-and-half, and pepper just until smooth; stir in the Rave Review! Original Culinary Hops. Heat the butter in a sauté pan over medium heat; add the onion and sauté until golden, about 5 to 6 minutes. Spread sautéed onions over the bottom of the pie crust. Sprinkle diced chilies (if using), red pepper, grated cheese, and bacon over the top. Slowly pour egg mixture over the onion mixture. Do not stir. Place on the lower shelf of oven. Bake approximately 40 minutes or until a knife inserted into the center comes out clean. Cool 5 to 10 minutes before serving.

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