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Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from 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:  
Basic Pastry 4 eggs, slightly beaten
10 slices bacon (about 8 oz.) 21/2 cups half & half
1 ˝ cups shredded Swiss cheese (6oz) ˝ t salt
˝ cup finely chopped onion 1/8 t pepper
1 (2 ˝ oz. )jar sliced mushrooms, drained dash ground nutmeg
Directions:
Directions:
Preheat oven to 400 (205C). Prepare basic pastry dough. Roll out dough on a lightly floured surface until it is about 3 inches larger than an inverted 9 ˝ inch quiche pan. Fit dough into the quiche pan. Trim Edges, fold under and flute; do not prick the pastry shell. Bake 7 min. Remove from oven; set aside. Reduce oven temperature to 375 (190C). In a large skillet, cook bacon over medium high heat until crisp. Drain & crumble bacon. Sprinkle first cheese, then bacon, onion & mushrooms in the pastry shell. In a medium bowl, combine eggs, half & half, salt, pepper & nutmeg. Beat with a fork or whisk until mixed well but not frothy. Pour egg mixture into pastry shell/ Bake 50 to 55 minutes or until a knife inserted off center comes out clean. Let Stand 10 mins before serving. Makes 8 servings.
From HP books “Brunch Cookery” by Pat Jester

 

 

 

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