Quiche Lorraine

Name: Quiche Lorraine
Ingredients: Pastry for a one-crust nine-inch pie (see pastry recipe); 4 strips bacon; 1 onion , thinly sliced; 1 cup Gruyère or Swiss cheese, cubed; 1/4 cup grated Parmesan cheese; 4 eggs , lightly beaten; 2 cups heavy cream or 1 cup each milk and cream; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; Tabasco sauce to taste

Quiche Lorraine was pinched from <a href="https://cooking.nytimes.com/recipes/1018126-quiche-lorraine" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

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Pastry for a one-crust nine-inch pie (see pastry recipe)

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4 strips bacon

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1 onion , thinly sliced

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1 cup Gruyère or Swiss cheese, cubed

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1/4 cup grated Parmesan cheese

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4 eggs , lightly beaten

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2 cups heavy cream or 1 cup each milk and cream

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1/4 teaspoon nutmeg

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1/2 teaspoon salt

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1/4 teaspoon freshly ground pepper

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Tabasco sauce to taste

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