- Quiche Lorraine
-
- Pastry for 9-inch crust pie
- 8 slices bacon, crisply cooked and crumbled
- 1 c shredded Swiss cheese (4 ounces)
- 1 c finely chopped onion
- 4 large eggs
- 2 c heavy whipping cream
- 1/4 t salt
- 1/4 t pepper
- 1/8 t cayenne pepper
Heat oven to 425o. In bottom of one crust
pastry shell sprinkle bacon, cheese and onion. Beat eggs slightly;
beat in remaining ingredients. Pour into quiche dish over bacon,
cheese and onion.
Bake 15 minutes. Reduce temperature to 300o and bake
about 30 minutes longer or until knife in center comes out clean.
Let stand 10 minutes before cutting.
