"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


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This recipe for QUICHE LORRAINE, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minnie Candy
Added: Friday, June 2, 2006


1 prepared 9 inch pie crust (unbaked)
1 cup shredded swiss cheese
1 cup shredded muenster cheese
6 slices bacon, cooked and crumbled
2 cups light cream or half & half
4 eggs, slightly beaten
1 Tbs. Cornstarch
tsp. Salt
tsp. Nutmeg
dash of cayenne pepper
2 Tbsp. Butter melted
2 Tbsp. Parmesan cheese
tsp. Dried basil, when adding nutmeg and cayenne pepper

Toss swiss and muenster cheese together with bacon; place in pie crust. In a mixing bowl combine cream, eggs, cornstarch, salt, nutmeg and cayenne pepper until well blended. Pour mixture over cheese and bacon in pie shell. Drizzle on butter and sprinkle with parmesan cheese.
Bake 40 minutes at 350 degrees. Let stand 10 minutes before serving.




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