"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Quiche Lorraine Recipe

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

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Sunday, February 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked diced ham or 12 slices bacon
8 ounces grated Swiss or Gruyère cheese
1 onion, chopped
4 eggs, lightly beaten
1 tablespoon flour
Pinch salt
Dash pepper
Pinch nutmeg (freshly grated is better)
Generous dash cayenne pepper
1½ cups light cream (or evaporated milk)
1 unbaked 10 inch pie crust or 2 unbaked 8 inch regular shells or Puff Paste lined pie tin

Directions:
Directions:
Flute the edges of the crust. Sauté onions until light brown. Crisp ham or bacon, drain and crumble in small bits. Lightly brown onion in the skillet used to crisp meat. Sprinkle meat, cheese and onion into crust/s. Mix other ingredients and pour carefully over the cheese, onion, meat mixture. Put in oven preheated to 450°. Reduce heat to 400°. (I place the quiche on a cookie sheet, since I usually use Pet Ritz crusts - and the tins are flimsy.) Bake for 12 minutes. Reduce heat to 325° and continue baking until custard is set and lightly browned (25 to 30 minutes for 10 inch, less for 8 inch ----check it at 15 minutes.)

Number Of Servings:
Number Of Servings:
6 to 8; 14 to 16 appetizers
Personal Notes:
Personal Notes:
Real men in my family like quiche, especially when it has plenty of meat.

This can be the basic recipe for any kind of quiche. Spinach, crab, shrimp, broccoli or whatever is desired. Just drain the ingredients well and cook any liquid out before putting in the crust.

When all the slices are gone from a half or whole ham, there is plenty of ham to make this quiche and still have enough left on the bone to make soup.

 

 

 

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