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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from The Lafreniere Family 2010 Reunion Cookbook, 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:  
2 unbaked DEEP 10-inch pie shells
12 slices crisp-cooked bacon
10 eggs beaten slightly
5 cups light cream
4 tbsp melted butter
5 tbsp minced onions
3 1/2 tsps Worcestershire sauce
3 tsp salt
1/2 tsp grated nutmeg
2 lbs. Swiss cheese, coarsely grated
cayenne pepper
freshly ground black pepper
6 tbsp grated Parmesan cheese
Directions:
Directions:
Scatter the crumbled bacon on bottom of pie shells.
Combine eggs, cream, butter, onion and Worcestershire sauce, salt, nutmeg and Swiss cheese; pour over bacon in shell.
Sprinkle a dash of cayenne and a grind of pepper then spread Parmesan cheese over the top, and put in 375F oven.
After 15 minutes, turn the heat to 325F and continue baking 25-30 minutes longer, or until custard is firm clear to the center and well browned on top.
Serve hot, cutting as you would a pie.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Undoubtedly the best quiche you will ever taste!
Andy (Desiree Williams' husband) learned how to make this recipe in High School.

 

 

 

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