QUICHE LORRAINE 
4 eggs, well beaten
1 c. heavy cream (whipping cream)
1 c. milk
Dash cayenne powder
1/2 tsp. mustard powder
Dash nutmeg
12 pieces bacon, diced, then cooked
1 med. onion, finely diced (1 c.)
2 c. Swiss cheese, grated (3/4 lb.)
Pie crust, bottom only
Salt and pepper to taste

Line a 10-inch pie pan with pie dough. Combine all ingredients in order, mixing well. Pour into shell and bake at 375 degrees for 45 minutes on bottom rack in oven. Let settle 15 minutes; serve warm. Serves 8.

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“QUICHE LORRAINE”

 

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