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Quiche Lorraine
Savory Custard Pie
1 pastry for 9-inch single crust pie
12 slices bacon, cooked & chopped
1 C Swiss cheese, shredded
1/3 C onion, minced
4 eggs, beaten
2 C light cream
3/4 tsp. salt
1/4 tsp. granulated sugar
1/8 tsp. cayenne pepper
Preheat oven to 425-degrees F. Place bacon in a skillet; cook over medium-high heat until crisp. Drain bacon on paper towels; allow to cool before chopping. Sprinkle bacon, cheese and onion into prepared pastry shell. In a bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into the pastry shell. Bake for fifteen minutes; reduce heat to 300-degrees F and bake an additional thirty minutes, or until a knife inserted into pie comes out clean. Allow pie to rest for about ten minutes before cutting into wedges and serving.
*Quiche Lorraine image (C) H. Padleckas (2006). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
Related Link:
Food Fare Culinary Collection: French Nourriture
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