Friday, October 17, 2008

Quiche Lorraine

A classic recipe for lunch or for dinner! I like the assembly in the version and that it uses sliced instead of shredded cheese! For those that don't like Swiss cheese, I am sure you can exchange it for any other sliced cheese! Yum!

6 thick slices bacon
12 thin slices Swiss cheese
4 eggs lightly beaten
2 cups light cream
1 Tablespoon flour
ground nutmeg
freshly ground pepper
1 unbaked 9 inch pie shell

  • Preheat oven 400 degrees.
  • Cut bacon slices in half and cut cheese slices the same size.
  • Fry bacon until crisp. Drain.
  • Line pie plate with unbaked pie shell.
  • Overlap bacon and cheese slices to cover bottom of crust.
  • In bowl, combine eggs, cream, flour pinch of nutmeg and a few grains cayenne and black pepper. Beat well, strain, and pour over bacon and cheese.
  • Bake in oven until set.

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