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Quiche Lorraine
Recipe provided by Chef LeRoux, Associate Professor at The Culinary Institute of America
Yield: 8 - 10 Portions
Ingredients	Amounts
Quiche
Sliced bacon	12 oz
Grated gruyere cheese or swiss	12 oz
Heavy cream	1 qt
Eggs	8 each
Salt,pepper	to taste
Ground nutmeg	a pinch
A 12-inch wide and 2 inch high pie crust (see recipe below)	1 each

Pie Crust
Flour	1 lb
Butter (soft) or crisco	½ lb
water ( cold)	3/4 cup

Method
1. Cut the bacon across into thin strip 2. In a saute pan cook the bacon until brown and drain 3. Combine in a bowl the eggs the heavy cream the salt, pepper and the nutmeg , mixed well 4. In the pie crust add the Bacon and the cheese and pour the mix 5. Baked in a oven at 350 for 1 hour Pie Crust Method: 1. In mixing bowl combine the flour and the butter then add the water 2. Roll down the dough to 1/8 of a inch and lay it into your pie pan