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Quiche Lorraine Recipe

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

Contributor:  
Contributor:  
Richard Bailey
Added: Thursday, March 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound bacon, fried, drained and crumbled
1 9-inch unbaked pie shell
1-1/2 c. grated swiss cheese (not low-fat)
1 c. heavy cream
1/2 c. whole milk
3 eggs
1/2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. cayenne pepper

Directions:
Directions:
Sprinkle crumbled bacon over bottom of pie shell. Top with grated swiss cheese and set aside. In a bowl, beat until blended cream, milk, eggs, salt, mustard and cayenne pepper. Pour into pastry shell and bake at 375 degrees for 45 minutes or until golden brown and a toothpick inserted into center comes out clean. Allow to cool a bit before cutting into serving wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Refrigerate any leftovers. May be frozen.

 

 

 

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