Quiche Lorraine
Ingredients
- Prebaked pastry shell for 9" pie
- 1 pound lean bacon, cooked crisp
- 1/4-1/2 lb. Swiss cheese
- 2 cup heavy cream
- 4 whole eggs
- 1 clove of garlic, crushed
- 1/4-1/2 tsp. white pepper
- 1/4-1/2 tsp. paprika
- 1/2-1 tsp. salt
- 1/4 cup finely chopped onion
- parsley (to sprinkle on top of liquid mix)
Instructions
Mix eggs and spices together well (but do not beat); add cream and mix again. Spread bacon evenly in pastry shell, layer cheese over bacon and press down. Pour liquid mix over cheese to fill shell. Sprinkle parsley on top of liquid mix. Bake for 15 min. at 400, then reduce temp. to 325 and continue baking for 20-25 min. until golden or a knife inserted comes out clean or with just the cheese clinging. Everything can be prepared a day or two before and refrigerated, then assembled at the last minute just before cooking.