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Quiche Lorraine
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By Beverly Bundy
Posted July 23rd, 2007
This article is reprinted with permission from The Century in Food: America's Fads and Favorites, by Beverly Bundy, (2002, )
The Century in Food: America's Fads and Favorites
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Servings: 8
Author Notes: The Century in Food is the ultimate food lover's coffee table book. This recipe was originally developed by the Nestle company in the 1970s.
Ingredients: 6 slices of bacon, chopped
1/2 cup onion, chopped
1 1/2 cups (6 ounces) shredded Swiss cheese
unbaked 9-inch deep-dish pastry pie shell
1 1/2 cups (12 ounces can) evaporated milk
3 large eggs, well beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
Instructions: Preheat oven to 350° F. Cook bacon in a large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into the bottom of the pie shell. Top with bacon mixture. Combine evaporated milk, eggs, salt, pepper and nutmeg in a small bowl until blended. Pour into pie shell. Bake for 30-35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes in a wire rack before serving.


 

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