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Quiche Lorraine

Serve for brunch, lunch, picnics, or for an appetizer; use real heavy whipping cream, not half 'n' half or milk. And, use a good Swiss cheese - my favorite is baby Swiss.

Pastry for a 9-inch pie

1/2 pound bacon, crisply fried and crumbled
1 cup shredded Swiss cheese
      (about four ounces)
1/2 cup minced onion
4 large eggs
2 cups (1 pint) whipping cream (heavy cream)
3/4 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon cayenne pepper

Heat oven to 425F. Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pie pan. beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake for 15 minutes.

Reduce oven temperature to 300F and continue baking for another 30 minutes until a knife inserted one inch from the edge comes out clean. Let stand ten minutes before cutting; serve in wedges.

6 servings.

Dorothy & Jay Harris - Copyright 2004-2005