 |
QUICHE LORRAINE 2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pate Brisee
1 Egg White
1/4 lb Bacon
2 c Cream
3 Eggs
1/4 ts Salt
1/8 ts White Pepper, Ground
Nutmeg, Grated
1 t Chives, Chopped
1/2 c Swiss Cheese, Diced
Preheat the oven to 375 degrees. Line the baking pan
with the Pate Brisee to form the shell. Brush with the
egg white and prick it thoroughly. Chop the bacon into
1" lengths and cook, stirring constantly, until the
fat is almost all rendered out but the bacon isn't
quite crisp. Drain the bacon on paper toweling. Scald
the cream, then cool. Combine the eggs, salt, pepper,
nutmeg and chives in the cream. Sprinkle the bacon and
the Swiss cheese in the bottom of the shell. Pour the
batter into the shell. Bake until the top is golden
brown (you may test as for a custard) (about 35 or 40
minutes).
- - - - - - - - - - - - - - - - - -
|
