Quiche Lorraine

I found this recipe many years ago in the NY Times ... a great resource for delectable  recipes!  I've been making it ever since .... especially for brunch  accompanied by a salad.  It's a crowd pleaser ... given that it's so rich and creamy! (a homemade crust ... will make a difference)

4 ounces Gruyere cheese, grated

4 ounces Swiss Cheese, grated

4 pieces of bacon, cooked until well done, drain well on paper towels and brake into 1" pieces

1 TBL minced shallots

4 large eggs

¾ tsp salt

1/8 tsp cayenne pepper

2 cups heavy cream

1 prepared 9 inch pie crust

Preheat oven to 425

Sprinkle cheeses, bacon & shallots  over bottom of pie crust. Beat eggs, salt and pepper in a bowl. Add cream and mix well. Pour this mixture in pie shell. Bake x 15 minutes @ 425

 Reduce temperature to 300 and bake x 30 minutes.

Enjoy! Mary Elizabeth

This recipe, along with our other family favorites, can be found in Country Comfort Cookbooks: Holidays