Mother Mayberry

I’ve served this Quiche Lorraine for lunch, for a light Sunday supper, and for hors d’ouevres — it’s always a hit.

Quiche Lorraine Serves 4 for lunch

Pastry for 9 inch pie shell
10 slices cooked bacon, crumbled
4 eggs
1 tablespoon flour
Pinch nutmeg
2 cups light cream
2 tablespoons meled butter
2 cups freshly grated Swiss cheese

Line a 9 inch pie plate with the dough and sprinkle with half of the crumbled bacon. Put the rest of the ingredients, except cheese and remaining bacon, through a blender until frothy. Pour into pie plate. Sprinkle the cheese over this mixture, and then the remainder of the bacon. Bake Quiche Lorraine for approximately 40 minutes in a 375 degree oven. The custard is done when a knife inserted into the center of the pie comes away clean.