*  Exported from  MasterCook  *
                              Quiche Lorraine
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Quiche
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         prebaked 9-inch pie shell
    6      Slices        streaky bacon -- (6 to 8)
    1      C.            shredded Gruyere cheese
      1/4  Tsp.          nutmeg
    4                    eggs
    1      C.            light cream
      1/2  Tsp.          salt
      1/2  Tsp.          freshly ground black
    1      Dash          Tabasco
 Fry bacon until it is cooked through, but not crisp.
 Leave in slices or dice. Place in pastry shell; add the
 Gruyere and nutmeg. Beat eggs lightly and blend in cream.
 Season with salt, pepper and Tabasco. Pour over bacon and
 cheese. Bake in a 350 degrees oven for about 30 minutes. Serve hot.
 Serves 6.
 Rules for quiche: Be sure to prebake pie shell to
 prevent a soggy crust. Always bake the quiche immediately
 after the custard has been poured into the pastry shell. When
 baking in a Pyrex pie plate, reduce heat by 25 degrees. To test shake
 the pan gently to see if the custard is firm or slide a knife
 into the center. If it comes out clean the quiche is done.
 But remember that it will continue cooking after being removed
 from the oven so the very center of the quiche should be
 slightly underdone. Allow the quiche to cool for a few minutes
 before serving. This will give the custard more time to set
 and it will slice better.
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