Let’s face it. We can’t afford to eat out every night, and trying to answer the age old question, “What’s for dinner?” can get pretty dull after a while. Helping spice up your menu through the holiday season we’re serving up What’s For Dinner recipes on Sunday that can be made any day of the week, and just might have your family saying “yay!”.
This week we’re featuring “Quiche Lorraine” from a fabulous French cookbook Wilhemina Anderson scored at the Elks Club Rummage Sale last year, and we can attest, it’s delicious! It’s perfect for breakfast, lunch or dinner.
QUICHE LORRAINE
Plain pastry for 9 inch pie plate
1 tablespoon bacon drippings
1 cup thinly sliced onions
1 1/2 cups cubed Gruyere or Emmentaler cheese
4 slices crisp bacon
4 eggs beaten lightly
1 cup each heavy cream and milk, or 2 cups light cream
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg and ground white pepper
Line a 9-inch pie plate with pastry and bake 5 minutes. Cook onions in bacon drippings until they are transparent. Cover bottom of pastry with cheese, onion and crumpled bacon. Combine remaining ingredients and pour over the onion and cheese.
Bake in a preheated, very hot oven (450 degrees F) for 10 minutes, then reduce heat to moderate (350 degrees F) and bake 15 to 20 minutes or until a knife inserted in the center comes out clean.
Serve as a hot hors d’oeuvre or as an entree. Makes one 9-inch quiche.
Where To Find It:
Chef Henri Paul Pellaprat, “The Great Book of French Cuisine”
Published by: The World Publishing Company
Copyright: 1966, 1971 by Rene Kramer, Publisher
Title: L’Art Culinaire Moderne/Modern French Culinary Art, 1966
Library of Congress Catalog Card Number: 78-162570
