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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Mary Gilhooly’s Quiche Lorraine Recipe

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This recipe for Aunt Mary Gilhooly’s Quiche Lorraine is from My Koch Family Cookbook Project, 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 1 crust, 10” pie, unbaked
1 1/2 cups grated cheddar (or Swiss or Gruyere)
5 slices cooked bacon, cut in 1” pieces
3 slices cooked bacon, cut in half (save for top garnish or use in quiche)
4 eggs
1 cup heavy cream
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. powdered mustard
Directions:
Directions:
Sprinkle cheese and bacon pieces into pastry lined pan.

Beat remaining ingredients together and pour over cheese and bacon.

Bake in preheated oven at 375 degrees for 45 minutes or until firm and browned. Test – knife blade should come out clean.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Aunt Mary would fix this when I'd come from college to visit her and Uncle John. I thought quiche was such an exotic food! It's delicious, easy to make, and I've shared the recipe with many friends. Good for any time of the day.

 

 

 

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