QUICHE LORRAINE (given to me by Janice Greene)
1) Into a 9" unbaked pastry shell, sprinkle 6 ounces of grated imported Swiss cheese and 8 slices of crumbled cooked bacon.
2) Beat together 3 eggs, 1 cup heavy cream, 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 1/2 teaspoon dry mustard, and a dash of cayenne.
3) Pour egg mixture over cheese & bacon.
4) Bake in a preheated 375-degree F. oven about 45 minutes or until firm and browned.
5) Cut into wedges and serve hot.
1) Into a 9" unbaked pastry shell, sprinkle 6 ounces of grated imported Swiss cheese and 8 slices of crumbled cooked bacon.
2) Beat together 3 eggs, 1 cup heavy cream, 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 1/2 teaspoon dry mustard, and a dash of cayenne.
3) Pour egg mixture over cheese & bacon.
4) Bake in a preheated 375-degree F. oven about 45 minutes or until firm and browned.
5) Cut into wedges and serve hot.