Quiche Lorraine #3
| Yield: | 4 Servings |
| Categories: | Eggs |
| 3 | Eggs | |
| 1 | c | Light cream |
| 5 | sl | Bacon; fried crisp & crumbled |
| 3 | tb | Grey poupon mustard |
| 1/2 | lb | Swiss cheese; shredded |
| 6 | oz | Grated Monterey Jack or Gruyere cheese |
| 1/4 | c | Finely minced onion |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ds | Nutmeg |
| PASTRY SHELL | ||
| 3 | c | Flour |
| 1 1/4 | c | Shortening |
| 1 | ts | Salt |
| 5 | tb | Water |
| 1 | tb | Vinegar |
| 1 | Egg; lightly beaten |
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