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PAT'S QUICHE LORRAINE 2 (9 1/2-inch) pie shells, partially cooked 3/4 lb. bacon, finely diced 4 Tbsp. butter, preferably unsalted 2 large onions, finely diced 3 cloves garlic, finely diced 1 1/4 c. half and half cream 6 eggs plus 2 egg yolks, well beaten 1 c. whipping cream 3/4 lb. Swiss cheese, grated 3 Tbsp. finely chopped fresh parsley 1/2 tsp. ground nutmeg 1 1/2 tsp. salt 1 tsp. freshly ground pepper Prepare pastry shells. Saute bacon until crisp; drain and set aside. Melt butter in remaining bacon fat; add onion and garlic, cooking until lightly browned. Drain and cool. Mix with half and half, beaten eggs and yolks and whipping cream. Fold in bacon, grated cheese and parsley. Add season- ing. Pour mixture into partially baked pie shells and bake at 350 degrees for 30 minutes or until a knife inserted in custard comes out clean. Serves 14 to 16. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |