Quiche Lorraine with Swiss Cheese
                               From the kitchen of Carol Tillman

Served at Helen McNabb’s 2019 birthday  party

1 ½ cups (6 ounces) grated imported swiss cheese
8 slices crisp bacon crumbled
Pastry for 9-inch pie, unbaked
3 eggs
1 cup heavy cream
½ cup milk
1 tsp salt
Dash of cayenne
½ teaspoon powdered mustard

Sprinkle cheese and bacon into pastry-lined pie pan.  
Beat remaining ingredients together and pour over cheese.  
Bake in preheated moderate oven (375 F.) for 45 minutes or until firm and browned. 
Cut into wedges and serve hot.  

Makes 6 servings.

Note:  I modified the recipe by adding dried chives (amount ?? a shake or two) and about ¾ cup chopped green onions with tops. 
Recipe from: Woman’s Day Encyclopedia of Cookery Vol 10, page 1529.  

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