Kilty's Kitchen

Quiche Lorraine Categories: meats/main dish 1 9 inch pastry shell; pre-baked 1 lb lean bacon; cooked & crumbled 1/2 lb Swiss cheese; shredded 2 cups heavy cream 4 large eggs 1 clove garlic; crushed 1/4 teaspoon pepper - white 1/4 teaspoon paprika 1/2 teaspoon Salt 1/4 cup onion; finely chopped 1/4 cup parsley; topping Mix eggs and spices together well but do not beat. Add cream and mix again. Spread bacon evenly in pastry shell, layer cheese over bacon and press down. Pour liquid mix over cheese to fill shell. Sprinkle parsley on top of liquid mix. Bake for 15 minutes at 400°F, then reduce temperature to 325°F and continue baking for 20 to 25 minutes until golden or a knife inserted comes out clean or with just cheese clinging. Everything can be prepared a day or two before, and refrigerated, then assembled at the last minute just before cooking. Contributor: Above the Clouds B & B - Glen Ellen CA Yield: 6 - 8 servings