QUICHE LORRAINE

Makes 6 servings

Wendy DeLora

ingredients

Slice thin and fry until cleared:
2 1/2 C sliced onions, in
2 T butter
Roll into crumbs, rather fine:
33 soda crackers, salted variety
Melt and mix with crumbs:
6 T butter
Line deep 9-inch pie pan with the buttered crumbs and spread sauteed onions in it.
Scald, then remove from heat:
1 1/2 C milk
Add:
1/2 pound sharp shredded cheddar cheese. (This melts and cools milk so eggs will not curdle.
Mix cheese and milk, then add:
3 beaten eggs
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon Worcestershire sauce

1
Stir well and pour over cooked onions in pie pan. Bake at 350 for 40 minutes. Serves 6
2
Recipe can be varied in many ways. One variation is to prepare 1/2 cup of lightly browned natural almonds (with the skin left on) very lightly salted with herb salt and buttered. Spread these on the crust before adding the other ingredients. Other nuts can be used also like chopped cashews, pecans or pine nuts to add flavor and texture.
3
Another variation is to saute in butter 1 cup mushrooms, sliced very thin and lightly salted, and spread them on the crust first. Need to slice mushrooms thin so they won’t tear up the filling when served. Also you can use zucchini, pieces of cooked eggplant or green peppers, or a combination of vegetables. Most vegetables will need to be sauteed before using.

Source: Misc