Quiche lorraine #3

Yield: 4 Servings

Measure Ingredient
3 \N 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 \N Egg; lightly beaten

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, .

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