Quiche Lorraine

Home Cooking with a French Accent

by BETH MERRIMAN Parade food editor 1958

1 9″ pie crust

1 teaspoon butter

3 slices Canadian bacon, 1/4″ thick, diced

1 medium onion, finely chopped

1/2 cup grated Swiss cheese

4 eggs, slighly beaten

1 cup milk

1 cup heavy cream

Pinch grated nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

Line 9″ pie plate with pie crust. In a small heavy sauce pan, heat butter. Add bacon and cook for 5 minutes, or until bacon is golden brown. Remove bacon and set aside. Add onion to pan and cook for 5 minutes. Remove onion and set aside. Cover bottom of pie crust with bacon, onion and 1/4 cup grated cheese. In mixing bowl, combine remaining cheese, eggs, milk, cream, nutmeg, salt and pepper. Mix well. Pour over bacon mixture. Bake at 450° for 15 minutes. Reduce heat to 350° and continue baking for 15 minutes longer, or until custard is well set. Serve hot, cut in small wedges.

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