This recipe for Quiche Lorraine was given to me years and years ago by my son’s aunt, Penny (Rose) Lorusso. This is a terrific tasting and filling dish.
9” pastry shell; prick and bake in 400º oven 8-10 minutes.
Sauté 1 medium onion until tender and place on the bottom of the pre-cooked pastry shell.
In blender [or food processor] coarsely grind
½ lb Swiss cheese cubed
½ teaspoon salt
dash of nutmeg
pinch of cayenne pepper
Gradually add 1 cup of hot milk.
Pour mixture into pre-cooked pastry shell and bake at 350º for about 35 minutes.
[I generally add ¼ lb cheddar cheese and for variations, include 3-4 slices of coarsely chopped bacon, and/or ½ cup coarsely chopped blanched broccoli.]
Copyright. Linda Woodward Geiger. All rights reserved.