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Quiche Lorraine

6 oz shortcrust pastry
6 oz Gruyere cheese
6 oz lean bacon
2 eggs
1/4 pint double cream
salt
cayenne
grated nutmeg

Line a 7" flan case with the pastry. Put in it a layer of grated
or finely sliced cheese, then the bacon, cut into small pieces and
repeat the layer. Now beat the egg with the salt cayenne and
nutmeg, stir in the cream and pour over the cheese and bacon.

Bake in a moderate oven (gas mark 6) for 40 minutes, until golden
brown. Although it can be served cold, Quiche Lorraine is more
delicious served hot.

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