• BH&G 3010

    From Dave Drum@1:3634/12 to All on Sun Jun 13 11:30:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Quiche Lorraine
    Categories: Pastry, Vegetables, Cheese, Dairy, Pork
    Yield: 6 Servings

    Pastry for a Single-Crust
    - Pie
    6 sl Bacon
    1/2 c Chopped onion
    5 lg Eggs; lightly beaten
    1 1/4 c Half & half or light cream
    1/4 ts Salt
    ds Ground nutmeg
    1 1/2 c Shredded Emmenthaler cheese
    1 tb All-purpose flour
    Chopped fresh tomato (opt)
    Snipped fresh parsley (opt)

    Set oven @ 450ºF/232ºC.

    Prepare Pastry for a Single-Crust Pie. On a lightly
    floured surface, use your hands to slightly flatten
    pastry. Roll pastry from center to edges into a circle
    about 12" in diameter. Wrap pastry circle around the
    rolling pin. Unroll into a 9" pie plate. Ease pastry
    into pie plate without stretching it. Trim pastry to 1/2
    inch beyond edge of pie plate. Fold under extra pastry
    even with the plate's edge. Crimp edge as desired. Do not
    prick pastry.

    Line the unpricked pastry shell with a double thickness of
    heavy foil. Bake for 8 minutes. Remove foil. Bake for 6 to
    8 minutes more or until pastry is golden brown. Remove
    from oven. Reduce oven temperature to 325ºF/165ºC. (Pastry
    shell should still be hot when filling is added; do not
    partially bake pastry shell ahead of time.)

    Meanwhile, in a very large skillet cook bacon until crisp
    or cook turkey bacon according to package directions.
    Drain, reserving 1 tablespoon of the drippings. Crumble
    bacon finely; set aside. Cook onion in the reserved
    drippings over medium heat until tender; drain.

    In a large bowl stir together eggs, half-and-half, salt,
    and nutmeg. Stir in crumbled bacon and onion. In a small
    bowl combine shredded cheese and flour; add to egg
    mixture. Mix well.

    Pour egg-cheese mixture into the hot, baked pastry shell.
    Bake in the 325ºF/165ºC oven for 50 to 55 minutes or until
    a knife inserted near the center comes out clean. If
    necessary to prevent overbrowning, cover edge of crust
    with foil for the last 10 to 20 minutes of baking. Let
    stand for 10 minutes before serving. If desired, garnish
    with tomato and parsley.

    Makes: 6 servings

    Better Homes & Gardens | July 2016

    MM Format by Dave Drum - 28 July 2016

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