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Quiche Lorraine

Prebaked pastry shell for 9" pie
1 lb lean bacon, cooked crisp
1/4-1/2 lb. Swiss cheese
2 cups heavy cream
4 whole eggs
1 clove of garlic, crushed
1/4-1/2 tsp. white pepper
1/4-1/2 tsp. paprika
1/2-1 tsp. salt
1/4 cup finely chopped onion
parsley (to sprinkle on top of liquid mix)

Mix eggs and spices together well (but do not beat); add cream and
mix again. Spread bacon evenly in pastry shell, layer cheese over
bacon and press down. Pour liquid mix over cheese to fill shell.

Sprinkle parsley on top of liquid mix.

Bake for 15 min. at 400, then reduce temp. to 325 and continue
baking for 20-25 min. until golden or a knife inserted comes out
clean or with just the cheese clinging.

Everything can be prepared a day or two before and refrigerated,
then assembled at the last minute just before cooking.

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