Sunday, April 23, 2006

RECIPE: Quiche

Originally uploaded by gaztrue.

Quiche Lorraine
Serves 4-6

1/4 pound bacon
9-inch tart shell made with pate brisee crust
1 cup cooked ham, diced
3 eggs
1 1/3 cup whipping cream
2/3 cup milk

Preheat oven to 350F. Cook the bacon until crisp. Let the bacon drain on paper towels for a few minutes. Crumble the bacon. Place in pie shell and add the ham. In a bowl, beat eggs, cream, milk, salt, pepper and nutmeg. Pour into crust. Bake in oven for 45 minutes or until the top is golden and puffed.

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