Quiche Lorraine

Name: Quiche Lorraine
Ingredients: 1 (9-inch) pie shell (ready made or homemade); 1/4 to 1/2 lb. bacon; 2 c. half and half; 3 whole eggs; 1/4 tsp. salt (Crazy salt); 1/8 tsp. white ground pepper; several grates fresh nutmeg; 1/4 c. sliced sauteed mushrooms, sauteed with white Port wine; 1/2 red bell pepper; 1/2 c. diced Swiss cheese

10 ingredients

11 steps

Ingredients

1 (9-inch) pie shell (ready made or homemade)
1/4 to 1/2 lb. bacon
2 c. half and half
3 whole eggs
1/4 tsp. salt (Crazy salt)
1/8 tsp. white ground pepper
several grates fresh nutmeg
1/4 c. sliced sauteed mushrooms, sauteed with white Port wine
1/2 red bell pepper
1/2 c. diced Swiss cheese

Directions

1

Preheat oven to 375°.
2

Prepare a 9-inch pie shell.
3

Brush it with the white of an egg and prick it well.
4

Put in oven until lightly brown.
5

Saute mushrooms with wine, garlic and bell pepper; cook and drain fat from bacon.
6

Scald to hasten cooking time the 2 cups cream.
7

Add to this pepper, nutmeg and salt.
8

Allow to cool slightly and beat together with 3 eggs.
9

Sprinkle in the bottom of the pie shell the bacon and Swiss cheese.
10

Pour the custard mixture over it and bake at 375° for 35 to 40 minutes until top is golden brown.
11

Test for doneness as for custard.