Quiche Lorraine
Quiche Lorraine |
1 unbaked 9" pie shell Overlap: The cheese and bacon slices to cover the bottom of the pie shell.
2 Cups light cream Combine: The eggs, cream, flour, a pinch of nutmeg, a few grains of cayenne pepper and black pepper. Beat well. Strain: And pour over the bacon and cheese. Bake: At 400� for 15 minutes. Reduce to 375� and bake for 30 minutes. Serves 6 |