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Quiche Lorraine
3 to 4 oz. Lean bacon (6-8 slices, medium thickness)
1 quart water
One 8 " partially cooked pastry shell placed on a baking sheet
3 eggs
1.5-2 cups whipping cream or half cream and half milk
1/2 teaspoon of salt
Pinch of pepper
Pinch of nutmeg
1-2 Tablespoons butter, cut into pea-sized dots

You can vary the ingredients as you wish. For example, chopped drained spinach, broccoli, lightly browned chopped red onion and or garlic. Parsley and other fresh herbs are nice too-just chop them and add to egg mixture.
The Pastry
Cut bacon into pieces about an inch long and ¼ inch wide. Simmer for 5 minutes in the water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry shell.

The Filling
Beat the eggs, cream or cream and milk, and seasonings in a missing bowl until blended. Check seasonings. Pour into pastry shell and distribute the butter pieces on top.

Preheat oven to 375 degrees

Set in the upper third of preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and lightly browned. Slide quiche onto a hot platter and serve.

Special Note
The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese. The bacon is usually blanched in simmering water to remove its smoky, salt taste, but this step is optional. Diced, cooked ham, sautéed briefly in butter, may replace the ham.

For Guy Watkins

Serves 4-6




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