Name: Quiche Lorraine 2
Ingredients: 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 ts Chives, Chopped; 1/2 c Swiss Cheese, Diced

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss		6	Servings

INGREDIENTS

		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	ts	Chives, Chopped
1/2	c	Swiss Cheese, Diced

INSTRUCTIONS

Preheat the oven to 375 degrees. Line the baking pan with the Pate Bris= ee
to form the shell. Brush with the egg white and prick it thoroughly. Ch= op
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 baco= n
on paper toweling. Scald the cream, then cool. Combine the eggs, salt, pep=
per, 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  ).
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Apr 13, 98

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