Quiche Lorraine

Published 2024-07-13

I used a convention oven so I didn't have to turn on the large oven. came out great!
On final bake, Lower heat to 325 degrees.

Pastry for Single-Crust Pie
(see recipe, page 293)

Pre-heat oven to 450 degrees
Ingredients:
3 beaten #eggs
1 1/2 cups milk
1/4 cup diced #onion
green onion for garnish
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
6 slices chopped #bacon
1 1/2 cups shredded Swiss, cheddar
Monterey Jack, or Havarti
cheese (6 ounces)
1 tablespoon all-purpose flour

Prepare Pastry for Single-Crust Pie. Line the un-
pricked pastry shell with a double thickness of
heavy-duty foil. Bake in a 450 oven for 5 min-
utes. Remove foil. Bake for 5 to 7 minutes more
or till pastry is nearly done. Remove from the
oven. Reduce oven temperature to 325.
Meanwhile, in a bowl stir together eggs, milk
onion, salt, pepper, and nutmeg. Stir in chicken
crabmeat, or ham. Toss together shredded
cheese and flour. Add to egg mixture; mix well.
Pour egg mixture into hot pastry shell. Bake in
the 325 degree oven for 35 to 40 minutes or till a knife
inserted near the center comes out clean. If neces-
sary, cover edge of crust with foil to prevent over-
browning. Let stand for 10 minutes. Serves 6.

#QuicheLorraine : Prepare as above, except
Omit green onion and chicken, crabmeat, or ham
Cook 6 slices bacon till crisp. Drain, reserving 2
tablespoons drippings. Crumble bacon; set aside
Cook 1 medium onion, sliced, in drippings over
medium heat till tender; drain. Add bacon, onion
and Swiss-cheese-flour mixture to egg mixture