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Quiche Lorraine I

Quiche Lorraine I

Instead of bacon I used a roll of sausage, Cheddar instead of Swiss and Soy Milk. My pie crust was deep dish and I still had a little too much filling. It cooked at 350* for about 50 minutes. I loved it!

Date Posted: Nov. 7, 2008

Photography Notes: 11/7/08

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Photo by Nicky

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