Quiche Lorraine

Course : French
Serves: 1
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1 crust nine-inch pie crust -- unbaked
1 teaspoon butter
3 slices Canadian bacon -- 1/4 inch thick, diced
1 medium onion -- finely chopped
1/2 cup grated Swiss cheese
4 large eggs -- slightly beaten
1 cup milk
1 cup heavy cream
1 dash grated nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation / Directions:

Line a 9-inch pie plate with pie crust. In a small, heavy saucepan, heat butter. Add bacon and cook for 5 minutes, or until bacon is golden brown. Remove bacon and set aside. Add onions to pan and cook for 5 minutes. Remove onions and set aside. Cover bottom of pie crust with bacon, onions, and 1/4 cup grated cheese. In mixing bowl, combine remaining cheese, eggs, milk, cream, nutmeg, salt, and pepper. Mix well. Pour over bacon mixture. Bake at 450F for 15 minutes. Reduce heat to 350F and continue baking for 15 minutes longer, or until custard is well set. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

2 Kitchen's say:
  (5 3/4 Stars!)
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