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Quiche Lorraine


1 Pie Crust
12 slices bacon, fried, drained and crumbled, drained and crumbled
1 1/2 cups grated Swiss cheese

MIX TOGETHER:
5 eggs
2 cups light cream or milk
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg

Serving Size : 6

Heat the oven to 400oF. Prepare the pie shell, sprinkle half of the Swiss cheese in the shell then crumble the fried bacon over the cheese. Sprinkle remaining cheese evenly over the bacon. Mix together egg mixture until well-blended and pour slowly over the bacon and cheese, taking care not to create bare spots. Cover pie crust edges with a thin strip of foil and bake quiche at 400oF for 15 minutes. Reduce heat to 3500F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.

Yields: 1 9-inch pie




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.