Monday, April 12, 2010

Quiche Lorraine

This was served at the senior sisters' luncheon last week - it was wonderful!

1 pie shell
8 oz. (about 8 slices) bacon, cut into 1/2 inch pieces - or use the precooked bacon from Costco
2 large eggs, plus 2 large yolks
1 cup whole milk
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. white pepper
pinch of grated nutmeg
4 oz. Gruyere cheese, grated (about 1 cup)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Partially bake pie shell.

2. Meanwhile, fry bacon until crisp and brown (or use precooked bacon). Transfer to paper towel lined plate. Whisk all remaining ingredients except cheese in medium bowl.

3. As soon as the pie shell comes out of the oven, spread cheese and bacon evenly over bottom of pie shell and set shell on oven rack. Pour in custard mixture to 1/2 inch below crust rim. Bake until lightly golden brown, a knife blade inserted about one inch from the edge comes out clean and center feels set but soft like gelatin. 32-35 minutes

4. Transfer quiche to rack to cool. Serve warm or at room temperature.

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