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QUICHE LORRAINE (Yield: 6 servings)
1 (9-inch) pastry shell, unbaked 1 tablespoon butter or margarine, softened 12 slices bacon 4 eggs 2 cups heavy cream 3/4 teaspoon salt 1/8 teaspoon nutmeg 1 cup shredded Swiss cheese
Spread butter evenly over pastry shell; chill well. In a 10-inch skillet, over medium heat, fry bacon until crisp and brown. Drain on paper towels and crumble. Preheat oven to 425°F. Spread crumbled bacon in prepared pastry shell.
In a medium bowl, with wire whisk, beat eggs, cream, salt, and nutmeg; stir in cheese. Pour egg mixture into pastry shell. Bake for 15 minutes; reduce oven temperature to 325°F. Continue baking for 35 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving.
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