Quiche Lorraine Hors D'Oeuvre(Diet Recipe) - cooking recipe

Ingredients

1 lb. crisp bacon
2 eggs
2 egg yolks
1 tsp. Dijon mustard
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper
1/3 c. bacon fat
1/2 c. grated Parmesan cheese
2 c. heavy cream
1 tsp. chopped parsley

Preparation

Break up crisp bacon and sprinkle half of it into bottom of a 9-inch pie plate.
Make following custard:
Put into a bowl and mix well the 2 whole eggs plus 2 yolks, Dijon mustard, dry mustard, cayenne pepper, bacon fat and 1/3 cup Parmesan cheese.
Scald the cream by heating just to the boiling point (do not boil).
Pour scalded cream into the custard mixture.
Bake at 300\u00b0 for 35 minutes.
Remove.
When set, sprinkle with remaining cheese, bacon and parsley.
Serve warm.