Monday, February 9, 2009

Quiche Lorraine

1 9-inch unbaked pie shell, chilled
2 tbl. butter
1 large onion, sliced
12 slices of bacon
4 eggs
2 cups of light cream
Salt to taste
Pinch of nutmeg
Pinch of cayenne
1/8 tsp. pepper
1 cup grated natural Swiss cheese (1/4 lb.)

Saute the onions in the butter until soft, but not brown. Fry bacon until crisp, drain and crumble. Combine eggs, cream, salt, nutmeg, cayenne, and pepper, beat until well mixed. 

Sprinkle the pie shell with the bacon, and spread onions over the bacon. Cover this mixture with grated Swiss cheese. Pour the egg mixture over all. 

Bake at 425 for 15 minutes, reduce heat to 300 and bake an additional 40 minutes or until a knife inserted in the center comes out clean. Serve at once, cut into wedges. Makes 6 servings. 

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