{"id":63,"date":"2011-11-30T09:00:00","date_gmt":"2011-11-30T09:00:00","guid":{"rendered":"https:\/\/www.sunandsalt.net\/index.php\/2011\/11\/30\/quiche-lorraine\/"},"modified":"2025-03-16T01:17:04","modified_gmt":"2025-03-15T18:17:04","slug":"quiche-lorraine","status":"publish","type":"post","link":"https:\/\/www.sunandsalt.net\/index.php\/2011\/11\/quiche-lorraine.html","title":{"rendered":"Quiche Lorraine"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both; text-align: center;\"><\/div>\n<p>There are so many varieties of quiche, and I have occasionally made quiches with other fillings, \u00a0but I usually fall back on Quiche Lorraine. Hot for dinner, or cold the next day in my lunch, it&#8217;s one of our favorites.<br \/>\n&nbsp;<br \/>\n&nbsp;<br \/>\n&nbsp;<br \/>\n&nbsp;<br \/>\n&nbsp;<\/p>\n<p><b>Quiche Lorraine<\/b><\/p>\n<p>Pastry for 9 inch pie crust<br \/>\n8-10 slices bacon (depending on size &#8211; or even more if you like), diced and fried until crisp<br \/>\n4 oz shredded Swiss Cheese<br \/>\n1\/2 minced onion<br \/>\n4 eggs<br \/>\n2 cups cream<br \/>\n1\/4 teaspoon salt<\/p>\n<p>Heat oven to 425 degrees. Sprinkled bacon, onion and cheese in pastry lined pan. Beat eggs until uniform yellow, then add cream and salt.<\/p>\n<p>Pour into pie pan. Bake 15 minutes. Reduce oven heat to 300 degrees and continue baking 30-40 minutes, or until knife inserted 1 inch from edge comes out clean. Allow to stand 10 minutes before cutting.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are so many varieties of quiche, and I have occasionally made quiches with other fillings, \u00a0but I usually fall back on Quiche Lorraine. Hot for dinner, or cold the next day in my lunch, it&#8217;s one of our favorites. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<a class=\"read-more\" href=\"https:\/\/www.sunandsalt.net\/index.php\/2011\/11\/quiche-lorraine.html\">&hellip;<\/a><\/p>\n","protected":false},"author":2,"featured_media":697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[4],"class_list":["post-63","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-main-dishes"],"_links":{"self":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/63","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/comments?post=63"}],"version-history":[{"count":12,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/63\/revisions"}],"predecessor-version":[{"id":930,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/63\/revisions\/930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media\/697"}],"wp:attachment":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media?parent=63"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/categories?post=63"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/tags?post=63"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}