QUICHE LORRAINE
8 to 10 strips bacon, crisply
cooked, drained and
crumbled
1 c. to 1 1/4 c. grated Swiss
cheese
4 eggs
1 1/2 to 2 c. whipping cream
or half and half
1 pastry shell to fit a
10-inch quiche pan or pie
pan, partially cooked
1/2 tsp. salt
pinch of pepper
pinch of nutmeg
1 to 2 Tbsp. butter, cut into
dots
Place bacon pieces on the bottom of the pastry shell.
Beat the eggs, cream and seasonings in a mixing bowl until
blended. Check seasonings; stir half the grated cheese into
the egg mixture. Spread the other half on top of the bacon.
Pour the egg mixture into the pastry shell and distribute the
butter pieces on top. Bake for 30 minutes or until quiche has
puffed, in a 375 degrees oven. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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