Quiche Lorraine Recipe
Ingredients
| 1 9-inch unbaked pastry shell | ||
| Bacon Slices | 8 , diced | |
| Swiss Cheese | 1/2 pound, shredded | |
| 1 tablespoon enriched flour | ||
| Salt | 1/2 Teaspoon | |
| Dash nutmeg | ||
| Eggs | 3 , beaten | |
| Milk | 1 3/4 Cup (16 tbs) | |
Directions
Bake pastry shell in very hot oven (450°) only 7 minutes, or just till lightly-browned.
Remove from oven; reduce oven temperature to 325°.
Fry bacon till crisp; drain and crumble.
Reserve 2 tablespoons bacon for trim.
Place remaining bacon in pie shell; add cheese.
Combine remaining ingredients; pour over.
Sprinkle reserved bacon atop in circle.
Bake at 325° for 35 to 40 minutes or till almost set in center.
Let cool 10 to 15 minutes before serving.
Remove from oven; reduce oven temperature to 325°.
Fry bacon till crisp; drain and crumble.
Reserve 2 tablespoons bacon for trim.
Place remaining bacon in pie shell; add cheese.
Combine remaining ingredients; pour over.
Sprinkle reserved bacon atop in circle.
Bake at 325° for 35 to 40 minutes or till almost set in center.
Let cool 10 to 15 minutes before serving.
Chef
