Quiche Lorraine (doubleday Cookbook)

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Ingredients

    1 pie crust
    0.5 lb bacon
    1/2 lb Gruyere or swiss cheese, coarsely grated
    4 eggs, lightly beaten
    1 t. salt
    1/8 t. white pepper
    pinch cayenne pepper
    1/8 t. nutmeg (optional)
    1.5 c. light cream (calc uses milk)
    1T melted butter

Description

This Recipe Is From The New Double Day Cookbook (copyright 1975) Pg. 450.Can Substitute Milk For Light Cream And Center Cut Bacon For Regular Bacon. The Calculations Here Use Regular Bacon But 2% Milk.

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