Quiche Lorraine 2

6 Servings

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Quiche Lorraine 2 Ingredients

Pate Brisee	1/4 ts Salt
1 Egg White	1/8 ts White Pepper, Ground
1/4 lb Bacon	Nutmeg, Grated
2 c Cream	1 ts Chives, Chopped
3 Eggs	1/2 c Swiss Cheese, Diced

Instructions for Quiche Lorraine 2

Preheat the oven to 375 degrees. Line the baking pan with the Pate Bris= ee to form the shell. Brush with the egg white and prick it thoroughly. Ch= op the bacon into 1" lengths and cook, stirring constantly, until the fat = is almost all rendered out but the bacon isnt quite crisp. Drain the baco= n on paper toweling. Scald the cream, then cool. Combine the eggs, salt, pep= per, nutmeg and chives in the cream. Sprinkle the bacon and the Swiss cheese= in the bottom of the shell. Pour the batter into the shell. Bake until the= top is golden brown (you may test as for a custard) (about 35 or 40 minutes ). Posted to MM-Recipes Digest by "John Weber" on Apr 13, 98

Main Ingredient: Cuisine: Uncategorized