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Quiche Lorraine

March 25, 2011

I make quiche pretty often and I’ve already written about some of the varieties that I like, but I owe my infatuation with this dish to my first quiche love—the Quiche Lorraine.  I’m just going to let the ingredients here speak for themselves since we all know that there’s just no way you could go wrong with all the crispy bacon and generous amount of gruyere cheese that goes into this recipe.  This quiche certainly is rich so I usually save it for more special occasions, but it can easily be balanced out with some greens to make an incredibly satisfying meal.  It’s always best just as it’s done setting while it’s still warm out of the oven, but of course is still delicious left over and even freezes pretty well too.

Quiche Lorraine

recipe from Williams-Sonoma

  • 1 crust (I used pre-bought this time)
  • 6 lean bacon slices
  • 3/4 cup heavy cream, at room temperature
  • 3/4 cup milk, at room temperature
  • 3 eggs, at room temperature
  • 1 Tbs. unsalted butter, melted
  • 1 cup shredded Gruyère cheese
  • Salt and freshly ground black pepper, to taste
  • Cayenne pepper, to taste
  • Grated nutmeg, to taste
Preheat oven to 375F
1) In a fry pan over medium-high heat, fry the bacon until crisp and golden, 3 to 5 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits. Scatter the crumbled bacon over the bottom of the pastry shell. 

2) In a bowl, combine the cream, milk, eggs and melted butter. Using a whisk or fork, beat until well blended. Stir in the cheese and season with salt, black pepper and cayenne pepper. Pour into the prepared pastry shell and sprinkle the top lightly with nutmeg.

3) Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 25 to 30 minutes. Remove from the oven and let stand for several minutes before serving.

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