"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Quiche Lorraine from Peggy Hill Ryskamp Recipe

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This recipe for Quiche Lorraine from Peggy Hill Ryskamp, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Groberg
Added: Monday, April 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 oz. gruyere cheese
3 oz. Swiss cheese
3 strips bacon
ham slice[s]
3 to 4 eggs, depending on size
1/2 cup Half and Half cream
lightly salt and pepper to taste
1 unbaked pie shell

Directions:
Directions:
Grate and mix cheeses together. Fry bacon, then cook ham in bacon grease. Chop up ham and bacon. Beat eggs and half & half. Add salt and pepper. In unbaked pie shell alternate layers of combined cheese, bacon and ham. Pour egg mixture over the top. Bake approximately 20 minutes at 400. Flavor is better if allowed to cool slightly before serving.

 

 

 

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