Creamy Quiche Lorraine
|Shredded swiss cheese||4 Ounce (1 Cup)|
|All purpose flour||2 Teaspoon|
|Ground nutmeg||1 Dash|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
Prepare Plain Pastry as for a single-crust pie, except fit pastry into a 7 1/2-inch quiche dish.
Bake at 450° for 5 minutes.
Set aside; reduce oven temperature to 325°.
Cook bacon till crisp.
Reserve 1 tablespoon bacon; sprinkle remaining in pastry shell.
Top with cheese.
Mix flour, salt, and nutmeg; stir in milk and eggs.
Carefully pour over cheese in pastry shell.
Bake, uncovered, at 325° for 30 minutes.
Sprinkle with reserved bacon.
Bake till knife inserted off-center comes out clean, 5 to 10 minutes more.
Let stand 10 minutes before serving.
Trim with parsley, if desired.