Quiche Lorraine

 

9” pie shell

6 slices bacon

1 C (1/4 lb.) shredded Swiss Emmentaler or Gruyere, or ½ C each

½ C grated parmesan

2 C light cream or dairy ½ & ½

2 eggs, well beaten

1 t salt

Pinch of white pepper or cayenne

 

Cook bacon until crisp; drain, break into small pieces. Combine remaining ingredients, add bacon and pour into pastry shell. Bake in a preheated oven 425 degrees for 10 minutes, then lower heat to 325 degrees for 30 minutes or until a knife inserted in the center comes out clean.

 

Another recipe:

 

Quiche

 

2 8” pie shells, pricked and cooked 6 minutes at 400 degrees

1 bunch green onions

4 T butter

1 C bacon, cooked and chopped

6 eggs

2 C heavy cream

1 t salt

2 T lemon juice

1 ½ C grated Swiss cheese

 

Sauté green onions in butter until soft. Sprinkle onions and bacon bits in equal portions over bottom of pie crusts. Mix eggs, heavy cream, salt and lemon juice, and pour ½ of mixture into each pie shell. Top pies with cheese. Bake 350 degrees for 30 minutes or until golden and puffed.