Quiche Lorraine
Quiche Lorraine is very versatile--serve it for an appetizer, entree or snack.
Ingredients
One-Crust Pastry
1/8 teaspoon basil
1/2 teaspoon onion salt
2 cups (8 ounces) shredded Swiss cheese
6 slices bacon, cooked and crumbled
1/4 cup finely chopped onion
2 cups Roberts Half and Half
4 Roberts Eggs, slightly beaten
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon nutmeg
dash cayenne
2 tablespoons Roberts Butter, melted
2 tablespoons grated Parmesan cheese
Preparation
Prepare Pastry, stirring basil and onion salt into flour before mixing. Line a 9 inch quiche pan or pie plate with pastry. Toss together Swiss cheese, bacon and onion; place in pie crust. Combine half and half, eggs, cornstarch, salt, nutmeg and cayenne until well-blended; pour over cheese mixture. Drizzle with melted butter and sprinkle with Parmesan cheese. Bake at 375ยก for 40 minutes, or until a knife inserted in the center comes out clean. Allow to set 10 minutes before serving.
Yield: 6 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.