Quiche lorraine 2

6 Servings

Ingredients

QuantityIngredient
Pate Brisee
1Egg White
¼poundsBacon
2cupsCream
3Eggs
¼teaspoonSalt
teaspoonWhite Pepper, Ground
Nutmeg, Grated
1teaspoonChives, Chopped
½cupSwiss Cheese, Diced

Directions

Preheat the oven to 375 degrees. Line the baking pan with the Pate Brisee to form the shell. Brush with the egg white and prick it thoroughly. Chop the bacon into 1" lengths and cook, stirring constantly, until the fat is almost all rendered out but the bacon isn't quite crisp. Drain the bacon on paper toweling. Scald the cream, then cool. Combine the eggs, salt, pepper, nutmeg and chives in the cream. Sprinkle the bacon and the Swiss cheese in the bottom of the shell. Pour the batter into the shell. Bake until the top is golden brown (you may test as for a custard) (about 35 or 40 minutes).