Wednesday, September 1, 2010

Quiche Lorraine

Pastry for 9 in. quiche pan or pie pan
2 eggs
2 egg yolks
1 ½ cup half and half
½ tsp. salt
½ tsp. ground nutmeg
Pinch white pepper
1 ¼ cup shredded Swiss cheese
12 slices bacon, cooked and crumbled.

Line a 9 in. quiche pan or pie pan with pastry and trim excess around edge of pan. Place a piece of buttered aluminum foil, buttered side down, over pastry, gently press into pastry shell. This will keep the sides of the shell from collapsing. Bake at 400° for 10 min; remove foil.

Prick shell and bake 3 to 5 min. longer. Cool. Combine eggs, egg yolks, half and half and seasonings in a mixing bowl. Mix until well blended. Stir in cheese. Sprinkle bacon in quiche shell; gently add custard mixture.

Bake at 375° for 25 minutes or until custard puffs. Serve hot.

(2008 Cookbook)

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