Quiche lorraine #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Light cream |
| 5 | slices | Bacon; fried crisp & crumbled |
| 3 | tablespoons | Grey poupon mustard |
| ½ | pounds | Swiss cheese; shredded |
| 6 | ounces | Grated Monterey Jack or Gruyere cheese |
| ¼ | cup | Finely minced onion |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | dash | Nutmeg |
| 3 | cups | Flour |
| 1¼ | cup | Shortening |
| 1 | teaspoon | Salt |
| 5 | tablespoons | Water |
| 1 | tablespoon | Vinegar |
| 1 | Egg; lightly beaten | |
Directions
PASTRY SHELL
Prepare pastry shell as you do any piecrust. Line a 12-inch quiche pan (ceramic dish produces best results) with pastry shell which has been rolled out the same thickness as for a pumpkin pie; prick bottom & crumble bacon over bottom, reserving enough to trim top of the quiche. Add cheese, alternating both kinds. Combine remaining ingredients, carefully pour over very slowly, being careful so as not to cause flooding. This amount will come to within 1 inch of the white dish. Sprinkle bacon over top in a circle design, sprinkle a little nutmeg in the center. Bake at 325-350 for 35-40 minutes or until almost set in center. Let cool 25 minutes before serving.
GENEVIEVE J. SWICK
PART 1 OF 2
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .