Title: Quiche Lorraine #2
Categories: Appetizer Main
Yield: 10 Servings

1		Pie crust
4	sl	Bacon
1		Onion; thinly sliced
1	c	Gruyere cheese; cubed
1/4	c	Parmesan cheese; grated
4		Eggs; lightly beaten
2	c	Heavy cream
1/4	ts	Nutmeg
1/2	ts	Salt
1/4	ts	White pepper

Recipe by: Craig Claiborne - The New York Times Cook Book 1. Preheat oven to 450F.

2. Line a nine-inch pie plate with pastry and bake 5 minutes.

3. Cook the bacon until crisp and remove it from the skillet. Pour off the fat from the skillet, reserving 1 Tbs. Cook the onion in the remaining fat until onion is transparent.

4. Crumble the bacon and sprinkle the bacon, onion and cheese over the inside of the partly baked pastry.

5. Combine the eggs, cream, nutmeg, salt and pepper and strain over the onion-cheese mixture.

6. Bake the pie 15 minutes, reduce the oven temperature to 350F and bake until a knife inserted 1-inch from the edge comes out clean, about 10 minutes longer.

Serve immediately.

previous

next