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Quiche Lorraine
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Jane W.


  • pastry for a single-crust 9 inch pie
  • 6 oz (168 grm). Swiss cheese
  • 10 strips bacon, crisp-fried and drained
  • 4 eggs
  • 1-1/4 cups (300 ml) whipping cream
  • 1/2 cup (125 ml) milk
  • grated (or ground) nutmeg or mace
  • Roll out pastry on lightly floured board to about 1/8-inch thickness.
  • Fit into a 9-inch pie pan; crimp edges.
  • Place a circle of foil inside pastry shell and partially fill with dry rice or beans.
  • Bake in 350 degree (175 C.) oven for 20 minutes.
  • Lift off rice and foil and return pastry to oven for 5 minutes.
  • Let cool.
  • Using a food processor, shred cheese using shredding disc; distribute over baked pastry shell.
  • Change to metal blade and process bacon until chopped; sprinkle over cheese.
  • Process eggs, cream and milk for 5 seconds; pour over bacon.
  • Sprinkle nutmeg or mace over filling (about 1/8 tsp (1 ml) or to taste).
  • Bake at 325 degrees (175 C.) for about 50 minutes or until a knife inserted in center comes out clean.
  • Let stand for 10 minutes before cutting.
This recipe is from the 1978 Sunset Food Processor Cook Book and has been a favorite at our house for almost that long. Although the recipe specifies Swiss cheese, I prefer Gouda. Edam is also good. Use whatever appeals to you. Don't omit the nutmeg/mace; it makes for a wonderful smell during baking and adds something special to the finished product. If there are any leftovers, they will store nicely in the refrigerator for a couple days. Just warm them up in the regular oven to preserve the crispness of the crust.

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