quiche lorraine #1
- Categories
- Eggs
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | (10-inch) unbaked pie shell; chilled |
| 1 tablespoon | Butter; softened |
| 1 cup | Grated Swiss cheese |
| 1 tablespoon | Flour |
| ¼ teaspoon | Salt |
| 1 pinch | Nutmeg |
| 6 | Eggs; slightly beaten |
| 1 pint | Light cream |
| ¼ cup | Grated Parmesan cheese |
| 8 slices | Bacon; cooked |
| 2 tablespoons | Squeeze margarine |
Spread butter on pie shell & bake at 450 for 10 minutes. Crumble bacon into baked pie shell. Top with grated Swiss cheese. Add cream to flour & add to eggs. Add seasonings & mix. Pour custard into shell. Bake at 450 for 10 minutes. Reduce heat to 325& bake 25 minutes longer. Remove from oven & sprinkle Parmesan cheese on top & squeeze margarine over top. Bake 10 minutes more.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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