QUICHE LORRAINE

A great luncheon idea is Quiche Lorraine with Strawberry Walnut Salad,
French bread and Petit Fours Mini Cakes for desert.

Ingredients:
1 prepared pie shell
6 oz of slab bacon, rind removed and cut into julienne strips
4 eggs
Pinch of ground nutmeg
1 cup of whipping cream
⅔ cups shredded Swiss cheese

Method:
Preheat oven to 350. To make the filling sauté the bacon in a little oil, drain on paper towels and set aside. Whisk three of the eggs with the nutmeg and some salt and freshly ground black pepper. Mix in the cream and strain through a sieve. Place in the refrigerator.

Beat the remaining egg and brush over the base of the pie shell. Place in oven for 7 minutes to seal the base and prevent it from absorbing too much moisture from the filling. Sprinkle the base with the bacon and cheese, and then pour in the egg and cream mixture. Bake for 20 minutes or until the filling is set and well colored. Serve hot.