"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Quiche Lorraine, by Laura Elliott, is from The Elliott Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 ready to use pie crust (Pillsbury is good) 12 slices bacon, crispy & crumbled 1 c. shredded swiss cheese 1/3 c. minced onion 4 eggs 2 c. light cream or whipping cream 3/4 tsp. salt 1/4 tsp. sugar 1/8 tsp. cayenne pepper
Preheat oven to 425º. Form pie crust in a 9" pie pan. Sprinkle bacon and onion in pie shell. With a rotary blender, blend remaining ingredients and pour over bacon and onion in pie shell. Bake for 15 minutes. Reduce oven temperature to 300º and bake approximately 30 more minutes or until firm and toothpick inserted comes out clean. Let stand 10 minutes before cutting.
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