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Quiche Lorraine

February 4, 2016

quiche_lorraine

Pastry for one-crust, 9-inch pie shell
2 tablespoons butter
1/2 cup finely chopped onion
1/2 pound bacon, crisply fried and crumbled
1 1/4 cups Swiss cheese, grated
4 eggs
2 cups cream
1 teaspoon salt
1/8 teaspoon pepper

Heat oven to 425°. Prepare pastry, following recipe directions. Roll out 1/8 inch thick and line a 9-inch pie plate. Bake in hot oven 5 minutes. Cool and put in the freezer for at least 1 hour. Sauté onions in butter until transparent. Sprinkle bacon, cheese and onion in bottom of frozen shell. Beat eggs, cream and seasonings; add to pie shell. Put on a flat shelf in freezer; wrap when frozen. To serve: Heat oven to 425° and bake 15 minutes; reduce heat to 350° and bake for 50 minutes or until knife inserted 1 inch from edge comes out clean. NOTE: To bake without freezing, reduce final baking time to 30 minutes.

Serves 6
Preparation time: 2 Hr., 40Min.

Approximate calories per serving… 500

SUGGESTED MENU
Quiche Lorraine
Tomato Cup with Vegetable Salad
Peaches with Cherry Sauce

From the Kitchens of Dorothy Taylor

HELPFUL HINT: Ham or lobster may be substituted for bacon.


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

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