"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 The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Cianciolo
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 9" prepared pie crust partially baked
6 slices of bacon, cooked
1 cup heavy cream
1/2 cup milk 1/4 tsp salt
3 eggs
2/3 grated Swiss cheese
dash of nutmeg

1/4 T milk and 1 egg yolk beaten together

Directions:
Directions:
Preheat oven to 350
Crumble bacon over bottom of prepared crust.
Beat the cream milk, salt and 3 eggs together in a bowl. Stir in the cheese and nutmeg. Pour into pie shell. Brush the yolk mixture over the crust. Bake for 30 minutes or until inserted knife comes out clean.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
Very quick and great for lunch with a salad.

 

 

 

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