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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from The Inn at Renaissance Village, 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:  
1 8 oz. pkg. Kraft Swiss cheese slices, cut into thin strips
2 tbsp. Flour
1 ½ cups half and half
4 eggs, slightly beaten
8 crisply cooked bacon slices, crumbled
½ tsp. salt
Dash of pepper
1 9-inch unbaked pastry shell
Directions:
Directions:
Toss cheese with flour. Add half and half, eggs, bacon and seasonings; mix well. Pour into pastry shell. Bake at 350° for 40-45 minutes or until set. Let cool slightly before slicing.

J.L. Kraft’s frequently stated motto, “What we say we do, we do do!”, was the underlying philosophy basic to all company operations.
Number Of Servings:
Number Of Servings:
Makes 8-10 servings.
Personal Notes:
Personal Notes:
Mom made these Quiches every Christmas morning for our traditional family brunch. She made one with Swiss cheese and one with Cheddar cheese (Kraft, of course). She also used Pillsbury unbaked pie crust found in the Dairy section. She got the recipe out of “The Kraft Cookbook”. She worked for Kraft for almost 30 years, starting as a secretary, moving her way into a very successful grocery sales representative, and finally retiring in 2003. I am continuing Mom’s Christmas Morning Quiche tradition lovingly in her honor.

 

 

 

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