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Quiche Lorraine
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Lovely Egg/Cheese dish



  • Pastry for 9 inch one crust pie
  • 8 slices bacon, crisply cooked and crumbled
  • 1 cup (225 ml) shreddec Swiss cheese
  • 1/3 cup (80 ml) finely chopped onion
  • 4 large eggs
  • 2 cups (475 ml) whipping cream
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 1/8 tsp (1 ml) ground red pepper (cayenne)
  • Heat oven to 425 degrees (225 C.).
  • Prepare pastry. Ease into quiche pan, 9 x 1 1/2 inches or 9 inch pie plate.
  • Sprinkle bacon, cheese, and onion in pastry-lined pan.
  • Beat eggs slightly, beat in remaining ingredients.
  • Pour egg mixture over the bacon/cheese mixture in pan.
  • Bake 15 minutes.
  • Reduce oven temperture to 300 degrees (150 C.).
  • Bake about 30 minutes longer or until knife inserted in center comes out clean.
  • Let stand 10 minutes before serving.
You can add 1 can of mushrooms, drained and 1 jar of pimentos with the bacon for a mushroom quiche. Also another version uses seafood. Substitute 1 cup chopped cooked crabmeat, shrimp, fish sticks, or salmon for the bacon and green onion for the onion. Be sure to pat the crabmeat dry. For a lighter version, use evaporated skim milk for the whipping cream. You can also use any kind of bought pie crust.

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