"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 - From France Recipe

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This recipe for Quiche Lorraine - From France, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Park
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pastry case
4 oz chopped ham or cooked bacon
4 oz grated cheese
4 large eggs
1/4 pt milk
pinch salt & pepper

Directions:
Directions:
Bake pastry case in preheated oven at 425F for 5 mins. Remove from oven and sprinkle chopped ham/bacon over the bottom of the pie dish. Sprinkle the cheese over the top of the meat. Thoroughly whisk the eggs, milk & seasoning together and pour carefully into pastry case (it should be full to the top). Bake for 20-30 mins at 425F, the egg should set and be firm to touch

Personal Notes:
Personal Notes:
You could also add chopped broccoli, onion, leaks or any other vegetable of your choice to the flan.

 

 

 

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