Quiche Alsace Lorraine (1976)

• 3 eggs
• 1/2 lb bacon
• 1 cup half-and-half
• 1 cup sour cream
• 2 onions, chopped
• 1 pastry shell
• 1 tbspn  chopped chives
• 1 tspns caraway seeds
• 1/2 tspn salt
• 1/4 tspn black pepper

Garnish

• 1 hardboiled egg, grated
• 1/2 tspn bacon bits
• Several parsley sprigs
• Sprinkling of paprika

Cut the bacon into small pieces and fry in a heavy skillet until crisp.  Remove, drain on paper towels, and set aside. Saute the onions for 5 to 10 minutes in the remaining bacon fat.  Lightly beat the eggs with a wire whisk. Add the sour cream, half-and-half, chives, salt, and pepper, and blend until smooth.  Add the bacon and onion, and mix well.

Set the pastry shell on a cookie sheet, and carefully pour in the filling mixture. Sprinkle with caraway seeds.  Preheat oven to 350 degrees.  

Bake in the center shelf for 30 to 40 minutes, or until the top is puffed up and browned and a knife inserted in the center of the custard comes out clean.  Remove from the oven and carefully slide onto a wire rack for 5 to 10 minutes to let the custard set. Garnish and serve hot.

(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Oyster Quiche with Dark Beer (1976)

Salmon Souffle Quiche (1976)

Bacon and Ripe Olive Quiche Tart (1951)