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Quiche Lorraine Recipe


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     Quiche Lorraine

Category   Breakfast - Brunch
Sub Category   None

Pie pastry (See Foolproof Pie Crust or other favorite)
1 1/2 c. grated Swiss cheese (6 oz.)
1 T. flour
1/2 lb. bacon
1 lg. sliced onion
2 T. butter
3 eggs
1/2 c. milk
1/2 c. dry white wine or milk
1/2 c. light cream (half & half)
1/2 tsp. salt
Dash cayenne pepper or Tabasco
Generous dash nutmeg

Make pastry for 1 pie plate. Prick and brush with egg white. Bake 5 minutes at 450 degrees. Shake together cheese and flour. Spread in baked pie shell.
Fry bacon until crisp. Crumble bacon over cheese. Discard bacon grease. In the same pan saute the onion in butter. Spread over the cheese & bacon. Lightly beat the eggs, add milk, wine, cream, salt, cayenne, & nutmeg. Pour into pastry shell and jiggle to spread.
Bake 15 minutes at 450 degrees then reduce temperature to 350 degrees for 10-15 minutes until custard sets. Cool 10 minutes before cutting.

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