Quiche Lorraine from Cooking Price-Wise: The Original Foodie by Vincent Price
Roll out pastry and line an 8½ in. flan ring. Chop up half the bacon, melt butter and sauté onion and chopped bacon until soft. Drain. Beat together eggs, seaso
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Ingredients
- 1 oz. butter
- 1 small onion, peeled and finely chopped
- 8 oz. small streaky bacon rashers, rinded
- 6 oz. shortcrust pastry
- 2½ oz. Gruyère cheese, grated
- ¼ pint milk
- ¼ pint double cream
- 2 eggs
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