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Title: Classic Quiche Lorraine
Categories: Pie Cheese
Yield: 6 Servings
| 1 | Quiche pastry | |
| 8 | sl | Bacon |
| 8 | oz | Gruyére cheese |
| CUSTARD | ||
| 1 | c | Whipping cream |
| 4 | Egg yolks | |
| 1 | pn | Salt |
| 1 | pn | Cayenne |
| 1 | pn | Nutmeg |
| 1 | c | Table cream* |
| 1 | Whole egg | |
| 2 | Egg yolks | |
| 1 | pn | Salt |
| 1 | pn | Cayenne |
| 1 | pn | Nutmeg |
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 1/2 cup whipping cream and 1/2 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. By ted by: c.lilley@ukonline.co.uk on .
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