|
|
QUICHE LORRAINE prebaked 9-inch pie shell 6 to 8 slices streaky bacon 1 c. shredded Gruyere cheese 1/4 tsp. nutmeg 4 eggs 1 c. light cream 1/2 tsp. salt 1/2 tsp. freshly ground black pepper dash of Tabasco Fry bacon until it is cooked through, but not crisp. Leave in slices or dice. Place in pastry shell; add the Gruyere and nutmeg. Beat eggs lightly and blend in cream. Season with salt, pepper and Tabasco. Pour over bacon and cheese. Bake in a 350 degrees oven for about 30 minutes. Serve hot. Serves 6. Rules for quiche: Be sure to prebake pie shell to prevent a soggy crust. Always bake the quiche immediately after the custard has been poured into the pastry shell. When baking in a Pyrex pie plate, reduce heat by 25 degrees. To test shake the pan gently to see if the custard is firm or slide a knife into the center. If it comes out clean the quiche is done. But remember that it will continue cooking after being removed from the oven so the very center of the quiche should be slightly underdone. Allow the quiche to cool for a few minutes before serving. This will give the custard more time to set and it will slice better. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |