You can cook with confidence and style
Of the many kinds of quiche I serve, this recipe is still a
favorite of my restaurant customers, including "real men."
This quiche is almost ready to be served to one of my
restaurant guests.
Notice the bran muffin. You have the recipe for this fabulous
muffin in this cookbook, too!
The muffin recipe is the most requested bread recipe I have.
It has a "secret ingredient."
Quiche Lorraine
Preparation time: 25 minutes Serves 4.
Cooking Conversion Table
Ingredients:
2 whole eggs
2 egg yolks in addition to above eggs
1 1/2 cups half and half cream
3/8 teaspoon salt
Dash of white pepper
6 slices of cooked bacon, chopped
4 ounces Swiss cheese, grated
1 nine inch pie shell
1/2 teaspoon Dijon mustard
(See options noted below)
Instructions:
Place eggs, egg yolks, cream, salt and pepper in a mixing bowl or blender
Mix well, if using a blender do NOT over mix
Place crust (pie shell) on sheet pan lined with wax or parchment paper
Brush bottom of pie shell with 1/2 teaspoon Dijon mustard
Layer and spread cooked, chopped bacon and grated Swiss cheese evenly in the shell
Fill pie shell with quiche mixture
Bake at 350 degrees for about 35-40 minutes or until quiche is puffed up and browning on top
Options: May add chopped sautéed onion on top of bacon
May add dash of nutmeg to cream-egg mixture
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