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Quiche Lorraine
from the kitchen of Sharmagne Leland-St. John

6 slices of bacon
1 9-inch pie crust
4 large eggs, fresh
1/2 teaspoon salt
Dash of white pepper
Dash of nutmeg, freshly ground
2 cups heavy cream
2 tablespoons butter

According to package instructions, bake the pastry crust for 10 minutes and cool.

Place the oven rack in the center of the oven. Preheat oven to 375 degreees.

Brown the bacon in an iron skillet. Drain on paper towels and arrange in the pastry
shell, gently pressing down. Beat the eggs, salt pepper, and nutmeg together,
then beat in the cream. Slowly, but steadily pour into the shell. Dot with the butter.
Bake for 25 minutes, or until a knife inserted into the center of the quiche comes
out clean.

Slice into wedges, garnish with cherry tomatoes, and serve.

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