Recipe: Quiche Lorraine

Recipes using McCormick Ground Nutmeg

• 1 9 inch pie crust, unbaked
• 1/2 pound Canadian bacon, sliced thin
• 1 tsp butter
• 3 tbsp onions (finely chopped)
• 1 cup grated Gruyere or Swiss cheese
• 4 eggs
• 1 cup milk
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp white pepper
• pinch of nutmeg

1. Place butter in a pan and heat.
2. Saute bacon until slightly brown. Remove bacon and saute onions until just transparent.
3. Spread 1/2 bacon and onions over bottom of crust. Sprinkle half of the cheese. Repeat process until the pie crust looks full.
4. Blend remaining ingredients in a mixing bowl at very low speed. Pour carefully over ingredients in pie shell.
5. Bake at 450° F for 15 minutes. Then bake at 350° F for 15 minutes until set.

• 1/4 pound cold butter cut into small bits
• 3 tbsp chilled shortening
• 2 cups sifted all purpose flour
• 5 tbsp ice water

1. Combine butter, shortening and flour. Using fingers break into size of oatmeal flakes.
2. Add ice water. Mix lightly. Knead.
3. Put dough into refrigerator for at least 3 hours.
4. Roll dough out. Line Quiche pans. Refrigerate crusts for 1 hour (minimum).
5. Bake crust until partially cooked about 8 minutes at 400° F.