Recipe: Quiche [edit]

Photo: Flickr user decor8

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Edited by: Alisa Escanlar, Helen Pitlick, Barnaby Dorfman, Sarah Donnell

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Wikipedia

In French cuisine, a quiche (IPA: ) is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. does not contain a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche can be eaten warm but is more commonly eaten cold, making it a suitable component of the food served in a typical summer picnic.

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Yield: 6 servings

[edit] Ingredients

12	slices bacon, cooked and crumbled
4	ounces or ½ lb. Swiss cheese, shredded
4	eggs
2	cups whipping cream
¼	teaspoon sugar
⅛	teaspoon red pepper
½	teaspoon salt
1	ready frozen pie crust
⅓	cup chopped onion

[edit] Preparation

Step 1	Heat oven to 350 degrees. Place crumbled bacon and onion in bottom of pie (deep dish); set aside. Slightly beat eggs, then add remaining ingredients and beat with fork. Pour mixture into pie crust and bake 15 minutes at 350 degrees,
Step 2	Then turn down to 300 degrees and bake 30 minutes until knife comes out clean.
Step 3	Let quiche set 15 minutes before serving.