Sunday, October 24, 2010

Quiche Lorraine

Quiche Lorraine
4 slices bacon, crumbled
4 eggs
1 cup half and half [I use sour cream thinned with a bit of milk.]
¼ teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 cup Gruyere cheese, shredded [Swiss]
Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.
Makes 8 servings.

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