"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Quiche Lorraine Recipe

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

Contributor:  
Contributor:  
Janice Parker
Added: Monday, May 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 inch unbaked pie shell
1 egg white
2 c. grated Gruyere or Swiss cheese
1 T. flour
6 slices bacon
3 T. onion, minced
1 T. chives, chopped
3 eggs
2 c. cream or half and half
salt
cayenne pepper
nutmeg

Directions:
Directions:
Brush entire surface of pie crust with egg white to prevent any sogginess. Dredge cheese with flour. Fry bacon until crisp and drain; crumble into small pieces. In bacon fat, saute minced onion and chives until limp. Distribute onion and bacon over bottom of unbaked pie shell. Cover bacon and onion with grated cheese and flour mixture. Beat 3 eggs with the milk. Add salt, pepper and nutmeg to taste. Pour into crust. Bake in 400 oven for 15 minutes. Then reduce temperature to 325 and bake for 30 minutes. Makes 6 generous servings.

 

 

 

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