"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Quiche Lorraine Recipe

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This recipe for Quiche Lorraine, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elvera Cornoni Kelly 1920
Added: Wednesday, August 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 unbaked 9 inch pastry shell
1/2 lbs bacon
1/2 lb Swiss cheese, shredded or sliced thin
2 cups light cream
3 eggs and 1 egg yolk, slightly beaten
1 tbsp flour
1/2 tsp salt
few grains of nutmeg
1 tbsp melted butter

Directions:
Directions:
In bottom of pastry shell, crumble bacon and nutmeg till blended.
Cover the bacon with cheese.
In a bowl beat the light cream, eggs, flour, salt and nutmeg until blended.
Pour over cheese.
Melt butter.
Pour over custard mixture.
Bake in hot oven for 15 minutes.
Lower heat to moderate and continue baking until custard is set and golden on top.
Remove to rack
Set without cutting for 15 minutes.
Bake @ 425 to 450 for 40 minutes

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Recipe serves six and is really simple to make, but is real special meal served with a salad and light dessert.

Elvera Cornoni Kelly is daughter to
Avelina Whitcher Cornoni

 

 

 

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