Quiche Lorraine
Serves 8-10
375°
10 min./45-50 min.
Crust
Mix as for pie crust:
2 c. sifted flour
1/2 t. salt
1/4 t. sugar
1/2 c. chilled margarine cut into 1/2" bits
3 T. chilled vegetable shortening
5 T. cold water
Roll out and fit into 2 9" pie pans. Prick pastry with fork. Bake at 400° for 10 minutes.
Quiche Filling (enough for 2 pies)
Beat until blended:
6 eggs
2 c. light cream or evaporated milk
2 c. milk
1 t. salt
dash pepper
dash nutmeg
Add:
2 c. grated Swiss cheese
Pour into pastry shells. Bake at 375° for 45-50 minutes. Cool 5 minutes before serving.
Option:
Place in pie shells before pouring in egg mixture:
- 1 chopped onion, sautéed
- 4 slices bacon, fried crisp and crumbled
OR 1-2 c. cooked ham, finely chopped
Joann Smith, Goshen, Ind. Eleanor Hiebert, Elkins Park, Pa.
Tomato Quiche
Serves 6
375°
10 min./40-45 min.
Preheat oven to 375°.
Prepare 1 9" pie shell. Bake for 10 minutes.
Place in shell:
2 c. chopped or sliced tomatoes
Sprinkle with:
1/2 t. basil
1 t. salt
1/8 t. pepper
1/2 t. sugar
4 scallions, chopped
Spread over tomatoes:
1/2 c. grated Swiss cheese
1/2 c. grated cheddar cheese
Combine:
2 eggs, slightly beaten
2 T. flour
1 c. evaporated milk
Pour over cheese and bake at 375° for 40-45 minutes, or until set. Cool 5 minutes before serving.
Mary Lou Houser, Lancaster, Pa. Carry Dueck, Saskatoon, Sask.
