Recipe - Quiche Lorraine 2

Pate Brisee
1 Egg White
One fourth pound Bacon
2 cup Cream
3 Eggs
One fourth teaspoon Salt
1/8 teaspoon White Pepper, Ground
Nutmeg, Grated
1 teaspoon Chives, Chopped
One half cup Swiss Cheese, Diced

Preheat the oven to 375 degrees. Line the baking pan with the Pate Bris= ee
to form the shell. Brush with the egg white and prick it thoroughly. Ch= op
the bacon into 1" lengths and cook, stirring constantly, until the fat = is
almost all rendered out but the bacon isn't quite crisp. Drain the baco= n
on paper toweling. Scald the cream, then cool. Combine the eggs, salt, pep=
per, nutmeg and chives in the cream. Sprinkle the bacon and the Swiss
cheese= in the bottom of the shell. Pour the batter into the shell. Bake
until the= top is golden brown (you may test as for a custard) (about 35 or
40 minutes ).
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Apr 13, 98