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Post by marlaoh on Jul 2, 2003 8:21:57 GMT -6
Quiche Lorraine Whether you call it a "Quiche Lorraine" or a "cheese and bacon pie," this is a superb gourmet dish that is easy to prepare. 9 inch unbaked pastry shell 8 slices bacon, cubed 1 medium onion, peeled and quartered 2 Tbsp. flour 4 eggs 1 tsp. salt 1/4 tsp. dry mustard Dash nutmeg 2 cups milk or light cream 8 ounces Cheddar, Swissor Monterey Jack cheese, chilled 1. Bake the pie shell in a preheated 425 F.oven for 5 minutes.
2. Cook the bacon until crisp. Lift the bacon from the pan. Drain the drippings, and return 2 Tbsp. to the pan.
3. Slice the onion with a slicing blade and add it to the drippings in the pan. Saute about 2 minutes.
4. Sprinkle the flour over the onion. Stir to blend and cook briefly. Remove it from the heat, and set it aside.
5. Beat the eggs, seasonings, milk and sauted onion in the food processor or blender just until they are combined.
6. Shred the cheese and arrange it in the pastry shell.
7. Pour the egg-milk mixture over the cheese, then sprinkle the bacon on top.
8. Bake in a preheated 350 F. oven 35 to 45 minutes or until a knife inserted near the center comes clean.
9. Let it stand 5 minutes before cutting into wedges.
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