QUICHE LORRAINE L'ESCOFFIER
This is a creamy version of the classic quiche lorraine. Originally from the RSVP section in a September 1981 issue of Bon Appetit. It was requested from chef Raymond Dreyfus of the Bevery Hilton in Bevery Hills, California. It makes a lovely lunch or light supper with a green or fruit salad and a glass of chilled white wine.
Provided by Leslie in Texas
Categories Savory Pies
Time 1h25m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Sprinkle bacon over pie shell and sprinkle evenly with cheese.
- Combine eggs and cream in medium bowl and whisk until well blended; mix in seasonings.
- Pour over cheese and bake until quiche is lightly browned, about 1 hour.
- Cut into wedges and serve.
Nutrition Facts : Calories 729.5, Fat 64.2, SaturatedFat 32, Cholesterol 339.4, Sodium 528.9, Carbohydrate 16.5, Fiber 1.1, Sugar 0.6, Protein 22.2
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