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LOCATION: Recipes >> Entrée Pies >> Quiche 17

Print this Recipe    Quiche 17

Quiche Lorraine
6-10 servings

Pastry for one-crust 10-inch pie
4 strips of bacon
1 onion, thinly sliced
1 cup Gruyere or Swiss cheese, cubed
1/4 cup Parmesan cheese, grated
2 cups cream or 1 cup each milk and cream
4 eggs, lightly beaten
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp white pepper

Line a 10-inch pie plate with pastry and bake five minutes at 450
F. Cook bacon until crisp and remove it from the skillet. Pour
off all off all but one tablespoon of the fat remaining in the
skillet. Cook the onion in the remaining fat until the onion is
transparent.

Crumble the bacon and sprinkle the bacon, onion and cheeses over
the inside of the partly baked pastry. Combine the eggs, cream,
nutmeg, salt and pepper and strain over the onion-cheese mixture.

Bake fifteen minutes at 450 F. Reduce the oven temperature to
moderate, 350 F, and bake until a knife inserted on inch from the
pastry edge comes out clean, about 10 minutes longer.

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