Quiche Lorraine

Recipe #1

• 9” pie shell
• 6 slices bacon
• 1 C (¼ lb) shredded Swiss Emmentaler or Gruyere, or ½ C each
• ½ C grated parmesan
• 2 C light cream or half-and-half
• 2 eggs, well beaten
• 1 tsp salt
• pinch of white pepper or cayenne

Cook bacon until crisp; drain, break into small pieces. Combine remaining ingredients, add bacon and pour into pastry shell. Bake in a preheated oven 425 degrees for 10 minutes, then lower heat to 325 degrees for 30 minutes or until a knife inserted in the center comes out clean.

Recipe #2

• 2 (8”) pie shells, pricked and cooked 6 minutes at 400°
• 1 bunch green onions
• 4 Tbsp butter
• 1 C bacon, cooked and chopped
• 6 eggs
• 2 C heavy cream
• 1 tsp salt
• 2 Tbsp lemon juice
• 1½ C grated Swiss cheese

Sauté green onions in butter until soft. Sprinkle onions and bacon bits in equal portions over bottom of pie crusts. Mix eggs, heavy cream, salt and lemon juice, and pour ½ of mixture into each pie shell. Top pies with cheese. Bake 350 degrees for 30 minutes or until golden and puffed.