Classic quiche lorraine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Quiche pastry | |
| 8 | slices | Bacon |
| 8 | ounces | Gruyére cheese |
| 1 | cup | Whipping cream |
| 4 | Egg yolks | |
| 1 | pinch | Salt |
| 1 | pinch | Cayenne |
| 1 | pinch | Nutmeg |
| 1 | cup | Table cream* |
| 1 | Whole egg | |
| 2 | Egg yolks | |
| 1 | pinch | Salt |
| 1 | pinch | Cayenne |
| 1 | pinch | Nutmeg |
Directions
CUSTARD
Fry bacon until very crisp. Drain on paper towels. Slice cheese. Fill prepared quiche shell with overlapping slices of cheese and bacon.
Pour on custard. Bake in preheated 375 F oven 35 to 45 minutes, or until custard is puffed and tests completely done and pastry is nicely browned. Allow to rest five minutes before serving.
Note: Sometimes in France, blanched salt pork cut into julienne strips is substituted for the smokier tasting bacon.
Custard: blend ingredients together and use as directed in quiche recipe.
*If table cream is not available, use ½ cup whipping cream and ½ cup half & half.
Variation: Fill shell with tiny cubes of ham and Gruyére cheese.
Variation: Substitute slices of well aged Cheddar or domestic Munster for Gruyére.