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Quiche Lorraine Recipe

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

Contributor:  
Contributor:  
Dar Stukey
Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups (6 0z) grated Swiss cheese (or Jack, or really any cheese you want, but Swiss is the "Lorraine" part.)
8 slices crisp bacon, crumbled (ham or other works too)
3 eggs
1 cu heavy cream
1/2 cu milk
1/2 tsp salt (or Lawrey's seasoned salt)
1/4 tsp pepper (or Lawrey's seasoned pepper)
dash of cayenne
1/2 tsp dry mustard powder

Directions:
Directions:
Sprinkle cheese and bacon in a 9 inch pie shell. Beat remaining ingredients together and pour into the pie shell. Bake @ 375 (350 for a glass pie plate) for 45 min or until firm and browned.

Number Of Servings:
Number Of Servings:
4, 8 or 16, depending on wedges cut
Preparation Time:
Preparation Time:
about 20 min if pie shell is already prepared
Personal Notes:
Personal Notes:
This is good cold or hot, with breakfast, soups or salads or made as tarts for an appetizer. Any fillers can be used in place of bacon, or with it. Spinnach is also good in this quiche, and this quiche is also good with onion added to the other ingredients. Great for company as any of the daily meals, and is wonderful with soups, salads, fruits, to go with it. It is very rich and satisfying, due to the cream content.

 

 

 

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