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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Christmas Quiche, a/k/a Quiche Lorraine Recipe

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This recipe for Christmas Quiche, a/k/a Quiche Lorraine is from The Ann Arbor 2nd Ward 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:  
1 9" unbaked pie crust
1 c. (4 oz.) shredded Swiss cheese
6 slices bacon, cooked and crumbled
3/4 c. ham, minced
2 green onions, sliced and chopped
1/2 green pepper, chopped
3 eggs, slightly beaten
1 c. light cream
1/2 t. grated lemon peel
1/2 t. salt
1/4 t. dry mustard
Directions:
Directions:
Bake unpricked pastry shell for 5 minutes at 425º. Remove from oven. Reduce heat of oven to 325. Arrange cheese, bacon and ham in bottom of shell. Sprinkle with green onion and green pepper.
In medium bowl, combine eggs, cream, lemon peel, salt and dry mustard. Pour evenly over cheese mixture. Bake at 325º for 45 minutes or until set. Let stand 10 minutes. 6 servings.
Personal Notes:
Personal Notes:
Double the recipe and make 2 because you will eat it all!

 

 

 

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