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Quiche Lorraine Recipe

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Quiche Lorraine image
Beautiful Nancy


This recipe for Quiche Lorraine, by , is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Sims Horoshak


2 unbaked pie shells
1 lb bacon crisply fried and crumbled
⅓ c chopped green onions
4 eggs
tsp salt

Omit bacon add red cayenne.
Add chicken-- cubed and broccoli and dried thyme.
Omit bacon, add 7 oz crab meat and cherry tomatoes cut in .
Omit bacon, add ham.
You could try mushrooms and zucchini, experiment with different cheeses.

Prepare pastry. Sprinkle bacon, cheese and onion in pastry lined pie plate. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture into pie plate. Bake uncovered at 425 for 15 minutes. Reduce heat to 300. Cook until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before cutting. Freezes well.

Personal Notes:
Personal Notes:
This is often served at our house on Christmas morning, or as a special brunch.




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