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Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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