Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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1 (9-inch) piecrust 8 slices bacon, cooked crisp and crumbled 1 cup Swiss cheese, shredded 1 cup onion, finely chopped 4 large eggs 2 cups heavy whipping cream ¼ teaspoon

Food

Rosemary and Goat Cheese Strata

1 (9-inch) piecrust 8 slices bacon, cooked crisp and crumbled 1 cup Swiss cheese, shredded 1 cup onion, finely chopped 4 large eggs 2 cups heavy whipping cream ¼ teaspoon

Recipes

Quiche Lorraine

This quiche recipe comes from a student of Mademoiselle Caroline Richardson, who remembers having supper at the French professor’s home.

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1 (9-inch) piecrust
8 slices bacon, cooked crisp and crumbled
1 cup Swiss cheese, shredded
1 cup onion, finely chopped
4 large eggs
2 cups heavy whipping cream
¼ teaspoon salt
¼ teaspoon pepper
¹⁄₈ teaspoon cayenne pepper

Preheat oven to 425˚. In the bottom of a pastry shell, sprinkle bacon, cheese, and onion. Beat eggs slightly, and whisk together remaining ingredients in a bowl. Pour mixture into quiche dish over bacon, cheese, and onion. Bake for 15 minutes, reduce temperature to 300˚, and bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

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This story was published on Mar 31, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.