"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Palm Court Quiche Lorraine Recipe

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This recipe for Palm Court Quiche Lorraine, by , is from Beckmann Family 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!

Kathy Barraco


For the crust:
1 c all purpose flour
1/3 c butter or crisco
1/3 t salt
3-6 T ice cold water or milk
(can substitute supermarket refrigerated pie crust dough)

For the filling:
6 eggs
1 1/2 c heavy cream
1/4 t salt
1/2 lb cooked crumbed thick cut bacon

While not traditional to this recipe, I often add the below optional additional fillings into deep dish pie pan:
Shredded/grated cheese: gruyere, Swiss, or cheddar
Chopped/cooked vegetables: onions, spinach, peppers, broccoli, potatoes

Cut butter/crisco into flour and salt until fat is incorporated and resembles a dry oatmeal consistency
Pour in cold water 1 T at a time until dough is moistened enough to hold together in a ball
Form dough into flat disc, wrap in plastic wrap and refrigerate for at least 1/2 hr (in a hurry/15 min in freezer)
Roll dough out onto floured board to approx 14 inches round
Place crust into pie pan (deep dish for additional ingredients)
Prebake empty crust at 350 degrees until puffed and partially cooked approx 5-10 min
Remove from oven and reform to edges of pan if needed

Beat eggs with cream and salt
Sprinkle bacon onto baked pie crust
Pour egg mixture into pan
Bake on bottom rack for 25 min or until center is no longer giggling

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
To celebrate my 13th Birthday, my Mother, Father, and Aunt Bess surprised me with lunch at New York’s Plaza Hotel
I ordered this Quiche Lorraine w/a salad and have always regarded it as the most elegant meal I’ld ever had
I make this often for my Kids!




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