French Quiche Lorraine
Jutta Weiss - National pastor's wife in Germany
Enjoy Quiche Lorraine warm with a salad for a main dish or cold as a starter. A French woman who belongs to our congregation gave me this recipe from her homeland.
Course Main Course, Side Dish
Cuisine French
- 1 roll puff pastry
- 1/4 lb bacon
- 4 eggs
- 14 oz crème fraiche
- 3 cups grated cheese
- salt and pepper
Preheat oven to 350° F.
Place pastry in a pie pan and pierce with fork.
Place the bacon on top of the pastry.
Beat the eggs and add some salt and pepper.
Add the crème fraiche and beat gently.
Mix in half of the grated cheese.
Pour the egg mixture on the bacon. Sprinkle with the remaining cheese.
Bake for 25-30 minutes.