"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Quiche Lorraine, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Unbaked 9" pie shell 6 slices bacon 2 tbsp. peanut oil 1 onion, diced 1 cup grated Swiss or Gruyere cheese 1/4 cup grated Parmesan cheese 3 eggs, beaten 1 1/2 cups skim milk 1/2 cup powered milk 1/4 tsp. pepper
Place bacon strip in cold skillet. Cook slowly until bacon is very crisp. drain. Heat the peanut oil. Gently stir the onion until it is translucent and faintly golden. Crumble the bacon into the pie shell. top with the onion and the cheeses. Beat together the eggs, milk, and pepper. pour over the mixture in the pie shell. Bake at 350º for about 45 minutes or until custard is set and lightly browned. Traditionally served lukewarm. Note: for a salt free quiche, omit the bacon.
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