The Melaniff Family Cookbook

Quiche Lorraine

Although known as a classic French dish, the quiche originated in Germany. The word quiche means "cake" which came from the German word Kuchen.

Ingredients

Pastry for 9 inch pie

8 slices bacon, cut into 1/2 inch pieces

1/4 C green onion, chopped

2 C (8 oz) swiss cheese, shredded, divided

6 eggs, beaten

1 C whipping cream

1/2 t salt

Dash of red pepper

Dash of white pepper

1/8 t ground nutmeg

Procedure

Line a 9 inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400°F for 3 minutes; remove from oven, and gently prick with fork. Bake an additional 5 minutes.

Sauté bacon and onions in a skillet until browned, drain well, and sprinkle evenly in pastry shell. Top with 1 cup cheese, set aside.

Combine eggs, cream, salt, and pepper and 1/8 teaspoon ground nutmeg, stirring well. Pour mixture into pastry shell, and top with remaining 1 cup cheese. Sprinkle with nutmeg.

Bake at 350°F for 35 minutes or until set. Let stand 10 minutes.

From The Southern Living Cookbook, 1987, page 218