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Quiche Lorraine Recipe

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This recipe for Quiche Lorraine, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Tuesday, October 2, 2007


1 9" uncooked pastry shell
8 slices of bacon ( you can use ham)
1/2 lb Shredded Swiss cheese
1/4 lb. of Co-Jack cheese
1 1/2 c. of broccoli
1/4 c chopped onions
1/2 c fresh mushrooms
fresh ground Provenšal herbs
1/2 teaspoon salt
Pepper dash fresh ground
Dash nutmeg (optional)
4 eggs beaten
1 3/4 c milk Canned is best, or cream

Bake pastry Shell in very hot oven (450 degrees) only 7 min or just until lightly browned. Remove from oven, and reduce temperature to 325░
Fry bacon until crisp; drain and crumble. Remove from pan and use the drippings to cook the broccoli, mushrooms, and onions till tender. Reserve 2 T bacon for top. Place remaining bacon in pie shell and add cheeses. Combine all remaining ingredients and put into pie shell; Sprinkle reserved bacon on top
Bake at 350░ for 30 min. or until almost set in center Let cool if possible for 15 min before serving.

Personal Notes:
Personal Notes:
This recipe I got from Pascale Paget a French friend of mine in Kent WA.
My kids never have liked quiche. In spite of that this is really good.




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