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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "QUICHE-LORRAINE" "A" "10/28/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "QUICHE LORRAINE" "\fIquiche lorraine\fP, cream and bacon quiche"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Elegant as hot appetizer or as cold snack.
.PP
From JC, page 147; NYT, page 27; JB, page 76-77; LAROU, page 797; DIAT,
page 505; GOURM1, page 141.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 to 6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer"
with wire whip head and mixing bowl
.IG "" "small sauce pan,"
to blanch bacon in 1 qt water
.IG "" "small skillet,"
for browning bacon
.IG "" "baking sheet"
.sp
.IG "" "8 to 10 inch"
.I partially baked pastry shell (see recipe PASTRY-SHELL)
.sp
.IG "3 to 4 oz" "bacon,"
6 strips, cut into pieces 1/4 inch wide by 1 inch 
.IG "" "good cooking oil"
.sp
.IG "4" "eggs"
or 2 eggs and 2 yolks
.IG "2 cups" "whipping cream"
or 1 cup each
.I cream 
and 
.I milk
.IG "1/2 tsp" "salt"
.IG "1 Tbsp" "flour"
.IG "pinch" "pepper"
.IG "pinch" "nutmeg"
.IG "1 Tbsp" "flour"
.sp
.IG "2 to 4 oz" "Swiss cheese,"
sliced or grated (1/2 to 1 cup); optional
.sp
.IG "1-1/2 Tbsp" "butter,"
cut into peanut-sized dots
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 375 F.
.SK 2
Cut the bacon into \fIlardons\fP and simmer in 1 quart water for 5  minutes.
Dry on paper towels.
.SK 3
Brown bacon lightly in a skillet (@3-4)
Drain bacon on paper towels to remove as much grease as possible.
Press bacon as a layer into bottom of partially baked pastry shell.
.sp .5v
Optionally, sprinkle the grated cheese or arrange the slices of cheese over the
bacon on the bottom of the shell, or mix grated cheese into the liquid mixture
of the next step.
.SK  4
Add eggs, milk, and seasonings to mixing bowl and beat (KAW @2) for 1
minute.
.SK 5
Pour liquid mixture into pastry shell.
Distribute dots of butter on top.
Set in upper third of preheated oven (375 F).
Bake for 25 to 30 minutes, or until
.I quiche
has puffed and browned,
and until a knife inserted comes out clean.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Some recipes do not prebake the pastry shell, but line a mold or pie
plate with tart pastry dough, and otherwise prepare and fill as above
and bake 5 to 10 minutes longer (DIAT, GOURM1, LAROU).
.PP
Painting the shell with an egg or egg yolk
beaten with a tablespoon of water (\fIdorure\fP)
may give a more elegant look.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
