"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quiche Lorraine Recipe

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This recipe for Quiche Lorraine, by , is from A Double Portion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Seals
Added: Thursday, December 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 strips of peppercorn bacon, sliced and cooked
1 container egg substitute equivalent to 4 eggs or 4 omega-3 eggs
cup of half and half
salt and pepper to taste
1 cup of grated or shredded Swiss Cheese
1 prepared ready to roll pie crust
Vegetable spray

Directions:
Directions:
1. Arrange bacon evenly over the bottom of prepared crust in 9 inch pie pan. 2. Mix eggs, half and half. 3. Place Swiss cheese in pie crust. 4. Pour egg mixture over cheese. 5. Bake on 375 degrees for 30 to 35 minutes until eggs are puffed and golden. 6. Let cool for 15 minutes before cutting.
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Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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