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Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from A Collage of Recipes from Now and Then, 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:  
pastry for deep 9" pie pan
6 slices side bacon cooked and crumbled
1/2 c chopped green onions including tops
1 tbsp. cooking oil
1 1/2 c table cream
4 eggs
2 tbsp. chopped parsley
1/2 tsp salt
pinch of mace
freshly ground pepper
1/3 c grated swiss-type cheese
paprika
Directions:
Directions:
Line a deep (pumpkin) pie pan with pastry, making top edge double and fluted. To keep pastry from shrinking and puffing when baked fill with navy beans or place a small empty pie pan in it. Bake in a hot 450ºF oven for 7 min. Remove from oven and sprinkle crumbled bacon on bottoms of shell. Reduce oven heat to 350ºF. Meanwhile cook onion in oil for 1 min. Beat eggs then stir into them the onion, cream, parsley, salt, mace and pepper. Pour into partially baked shell. Sprinkle cheese then paprika on top. Bake in a moderate oven until set (35 to 40 min). Test for doneness by inserting point of knife about 2" from outer edge. Let stand 10 min in a warm place before serving. May be wrapped in foil, kept in refrigerator and reheated.

 

 

 

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