QUICHE LORRAINE

MAKES TWO 9-INCH PIES

We got this recipe many years ago from a restaurant in eastern Pennsylvania called L'Auberge de la Licorne (The Inn of the Unicorn). I don't recall what town and don't know if the restaurant still exists. It was one of our favorite dining spots in the 70's. This can be served as an appetizer, luncheon or light dinner entree. Make your favorite pie crust or purchase a good-quality frozen or refrigerated variety from the grocery store.

INGREDIENTS

8 large eggs

1 pint heavy cream

Pepper to taste

Pinch of salt (Go easy on thois, since the cheese and bacon are salty)

1 tablespoon Worcestershire sauce

1/2 pound Swiss cheese, grated

1/2 pound cheddar cheese, grated

1 pound bacon, cut into 1-inch pieces

Two 9-inch pie shells (see Favorite Pie Crust)

Preheat oven to 350° F. Place the first 5 ingredients in a mixing bowl or blender. Whip or blend until well combined. Fry the bacon until crisp; drain on paper towels. Arrange the bacon in bottom of both pie shells. Mix together the grated cheeses and sprinkle on bacon. Pour the cream mixture on top. Bake for 45 minutes or until golden brown. Cool at least 10 minutes before serving. This is best served warm.

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