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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from Ader Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Unbaked Pie Shell
1 1/2 cup Ham or Bacon (optional)
2 cups fresh washed and sliced Spinach
1 lb. coarse grated Swiss Cheese
4 Eggs
1/2 cup Flour
Salt
1/4 tsp. Cayenne Pepper
1/2 tsp. Thyme
1/2 tsp. Cumin
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Mustard Powder
1 cup Light Cream or Half & Half
1 cup Whipping Cream
Directions:
Directions:
Put ham, bacon or spinach into uncooked pie shell. Top with Swiss cheese, piled more to the middle and not too near the edge of crust.

In blender, conbine remaining ingredients. Mix well. You can add a little pepper if you like it real peppery. Pour over cheese until pie pan is full. Tape the edge of the crust. Sprinkle top with parsley and paprika and bake at 350º for approximately 45 minutes. Quiche should be puffed and fairly brown.

 

 

 

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