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Quiche Lorraine

My grandmother spoke French, but I never learned to parlee voo.  Yet after watching Bev make quiche and eating it numerous times, I would translate 'quiche lorraine' to mean 'great tasting, easy to make, fancy egg pie'.  Awhile back Bev made some for a couple cowboys who were staying over, they's never had it and were a bit put off by the name.  But when they dug into it they were delighted with its flavor and texture.

(in all recipes C = cup, T = tablespoon, t = teaspoon)

Pastry for a 9 inch single crust pie
12 slices bacon, crisply fried and crumbled
1 C shredded natural swiss cheese (about 4 oz)
1/3 C finely chopped onion
4 eggs
2 C half and half
¾ t salt
¼ t pepper
1/8 t cayenne red pepper

Prepare pastry.  Now sprinkle bacon, cheese and onion into your pastry lined pie plate.

Beat the eggs slightly and beat in remaining ingredients, then pour the egg mixture into pie plate.

Cook uncovered in 425°F degree oven for 15 minutes. 

Reduce oven temp to 300°F degrees and cook uncovered until knife inserted halfway between center and edge becomes clean, about 30 minutes longer.

Let stand 10 minutes before cutting.

6 servings

Do ahead tip: after sprinkling pastry with bacon cheese and onion, cover and refrigerate.

Beat remaining ingredients, cover and refrigerate.

Store no longer than 24 hours. Stir egg mixture before pouring into pie plate.

Cook uncovered in 425°F degree oven for 15 minutes but increase 2nd cooking time to about 45 minutes.

Let the quiche cool and set for 10-15 minutes.  It will still be plenty hot.