1 quiche pastry
8 slice bacon
8 oz gruyére cheese
CUSTARD
1 cup whipping cream
4 egg yolks
1 pinch salt
1 pinch cayenne
1 pinch nutmeg
1 cup table cream*
1 whole egg
2 egg yolks
1 pinch salt
1 pinch cayenne
1 pinch nutmeg
A Recipe for
Classic Quiche Lorraine
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This Recipe for Classic Quiche Lorraine is one of thousands in the Recipes-to-go Baking Cookbook.
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This is a recipe for Classic Quiche Lorraine from the recipe cookbook of Recipes-to-go (Baking)
The bagel, an unsweetened doughnut with rigor mortis. |
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It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
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Fry bacon until very crisp. Drain on paper towels. Slice cheese. Fill
prepared quiche shell with overlapping slices of cheese and bacon.
Pour on custard. Bake in preheated 375 F oven 35 to 45 minutes, or
until custard is puffed and tests completely done and pastry is
nicely browned. Allow to rest five minutes before serving.
Note: Sometimes in France, blanched salt pork cut into julienne
strips is substituted for the smokier tasting bacon.
Custard: blend ingredients together and use as directed in quiche
recipe.
*If table cream is not available, use 1/2 cup whipping cream and 1/2
cup half & half.
Variation: Fill shell with tiny cubes of ham and Gruyére cheese.
Variation: Substitute slices of well aged Cheddar or domestic Munster
for Gruyére.
Serves: 6
Classic Quiche Lorraine Recipe brought to you by Recipes To-Go