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- Quiche -Lorraine




Source of Recipe


the Desoto School Mothers Assn, Helena-West Helena, AR 72390.


Recipe Introduction


- Quiche -

Originating in the French province of Lorraine, a baked pastry shell containing a custard of eggs and milk or cream, often mixed with cheese and bacon, or fresh vegetables such as asparagus, spinach or leeks, or fish such as salmon or haddock.


This dish originated in the Alsace-Lorraine region of France.


It is a pastry shell filled with a savory custard of eggs, cream, onions, mushrooms, meats, shellfish, and seasonings.


Quiche Lorraine includes crisp bacon.


An open top pie made of eggs, milk or cream, and anything else within reach.


The most famous of these is the quiche Lorraine of Alsace, made with bacon and Gruyere cheese


Recipe Link: http://www.erols.com/hosey.

List of Ingredients





1 (10-inch) unbaked pie shell; chilled
1 tblsp Butter; softened
1 cup Grated Swiss cheese
1 tblsp Flour
pinch Salt
1 pinch Nutmeg
6 Eggs; slightly beaten
1 pt Light cream
1/4 cup Grated Parmesan cheese
8 slice Bacon; cooked
2 tblsp Squeeze margarine



Recipe



Method :
Spread butter on pie shell & bake at 450 for 10 minutes. Crumble bacon into baked pie shell. Top with grated Swiss cheese. Add cream to flour & add to eggs. Add seasonings & mix. Pour custard into shell. Bake at 450 for 10 minutes. Reduce heat to 325 & bake 25 minutes longer. Remove from oven & sprinkle Parmesan cheese on top & squeeze margarine over top. Bake 10 minutes more.