Quiche lorraine 2

Yield: 6 Servings

Measure Ingredient
\N \N Pate Brisee
1 \N Egg White
¼ pounds Bacon
2 cups Cream
3 \N Eggs
¼ teaspoon Salt
⅛ teaspoon White Pepper, Ground
\N \N Nutmeg, Grated
1 teaspoon Chives, Chopped
½ cup Swiss Cheese, Diced

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).

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