Recipe 39- Quiche Lorraine

                                                           QUICHE LORRAINE

1 9-inch unbaked pie crust, well chilled
6 bacon slices, diced
1 small onion, chopped
2 C of Swiss cheese, shredded
3 eggs
1 C half and half
1/2 teaspoon of salt

In frying pan, cook bacon until crispy. Drain. Cook onions. Crumble bacon into pie crust. Add cooked onions. Add cheese.

In medium bowl, beat eggs. Add half and half and salt. Pour mixture over pie crust.

Bake for 30 to 40 minutes in 400 degrees or until knife inserted in center comes out clean.

Ratings (out of five)
Difficulty **
Taste ****

Yesterday, for dinner, I served Quiche Lorraine.  Everybody enjoyed the quiche, even my son Peter who had not eaten quiche before and seemed skeptical of it.

My mother had two recipes for Quiche Lorraine.  One was written in her handwriting on a recipe card of hers.  The other recipe came from the Lloyd Harbor Elementary School Cookbook. The recipe I made was a combination of the two recipes.