Quiche Lorraine is an elegant dish that is reasonably easy to prepare. This recipe serves 6 to 8 and freezes well.
1 9″ pastry shell
1 1/2 c. grated Swiss cheese
1 Tbs. flour
1/2 lb. lean bacon
1 large onion
2 Tbs. butter
1 c. milk
1/2 c. heavy cream
1/2 tsp. salt
Dash of cayenne pepper
Generous dash nutmeg
Heat oven to 450 degrees.
Brush pastry with egg white. Prick with fork if it fluffs up while baking for 5 minutes. Mix cheese and flour. Fry bacon, drain and crumble.
Slice onion and separate into rings. Cook slightly in butter. Spread cheese and egg mixture into partially baked pie shell. Sprinkle with bacon and onion.
Beat eggs lightly with whisk and add milk, cream and seasonings. Pour into pastry and jiggle slightly to settle liquid.
Bake for 25 to 30 minutes. If custard is not set, cover pie crust edge with foil and bake a little longer. (Watch carefully.) Cool 10 minutes before cutting.
Quiche Lorraine can be served as main dish or as an appetizer.