"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Quiche Lorraine Recipe

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

Contributor:  
Contributor:  
Valerie Voigt
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pie dough for 9 inch pastry shell
6 slices of bacon
1 c. (1/4 lb) shredded Swiss or Gruyere
1/2 c. grated Parmesan
2 c. light cream or dairy half and half
2 eggs, well beaten
1 tsp. salt
pinch of white pepper or cayenne

Directions:
Directions:
Line a pie pan w pastry, fluting the rim above the edge of pan. Cook bacon til crisp, drain on paper, break into small pieces. Combine remaining ingredients, add bacon, and pour into pastry shell. Bake in an oven preheated to 425 for 10 min., then lower heat to 325 for 30 minutes or until a knife inserted in center comes out clean. For crisper pastry, freeze the pastry before adding filling.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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