Appetizers and Hors d'Oeuvresprinted page 1

RECIPE FOR QUICHE LORRAINE

Name: RECIPE FOR QUICHE LORRAINE
Yield: Serves 6
Ingredients: 8 slices bacon (broiled), diced; 10 oz. Swiss cheese, shredded; 1/2 cup chopped and smothered onions; 1/4 tsp. salt; Dash of Nutmeg; 3 eggs beaten; 1-3/4 cups milk

Bruno Good, Executive Chef, United Airlines, W.S.C.A.

Serves 6

Ingredients

8 slices bacon (broiled), diced
10 oz. Swiss cheese, shredded
1/2 cup chopped and smothered onions
1/4 tsp. salt
Dash of Nutmeg
3 eggs beaten
1-3/4 cups milk

Method

Broil bacon until crisp and spread into a 9" pie dough shell which has been pre-baked. Add the chopped-smothered onions and shredded cheese. Combine remaining ingredients and pour over above. Bake at 340 degrees for 30-35 minutes. Serves 6.

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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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