"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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Quiche Lorraine image
Kaden and Sean Connolly

 

This recipe for Quiche Lorraine, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Preston Younger
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 teaspoon salt
1/2 cup milk
1/4 teaspoon pepper
1 cup heavy cream
3 eggs, well beaten
1 medium onion, minced
1/2 teaspoon salt
1/2 teaspoon powdered mustard
Dash cayenne
1 1/2 cup (6 ounces) grated Swiss cheese
1/2 pound bacon, 1 slice cooked limp and the remaining slices cooked crisp
1 nine inch rolled pastry

Directions:
Directions:
Line a 9 inch pie pan with rolled pastry and flute edges. Crumble crisp bacon into pastry. Sprinkle grated swiss cheese over bacon. Saute onion in 1 Tablespoon of bacon fat until golden, then sprinkle over cheese. Beat together eggs, cream, pepper, milk, salt, mustard, and cayenne. Pour into pastry. Garnish with remaining limp bacon cut into 1 inch pieces. Bake in preheated oven at 375 for 45 minutes, until firm and browned. Cool slightly and cut into wedges.

Personal Notes:
Personal Notes:
I have made this for luncheons, and it is a great recipe. It always gets raves.
Louise Younger

 

 

 

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