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
Uncle Dirty Dave's Archives
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