Quiche Lorraine - Appetizer
Title: Quiche Lorraine
Cook time: 50 minutes
Level: Easy
Serving: 6
Ingredients:
1 9-inch (22 cm) pastry shell
1/4 lb (124 g) sliced bacon, cut into 1 inch (2 cm) pieces
2 cups (500 ml) cream or milk
3 eggs, well beaten
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/2 cup (125 ml) diced Gruyere or Swiss cheese
Directions:
Hole the bottom of the pie crust thoroughly with a fork to prevent it from bubbling up during cooking.
Fry the bacon in a large skillet over high heat until much of the fat is rendered out, but do not fry it until it is crisp. Drain the bacon on paper towels.
Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and combine well.
Put the bacon in the bottom of the pie shell, followed by the cheese.
Pour the egg mixture into the shell and bake in a preheated 375F (190C) oven for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow to cool and serve warm.
Personal suggestion: In French cuisine, a quiche is a baked dish that is based on a custard made from cream and eggs in a pastry crust. The original quiche Lorraine recipe contains heavy cream, eggs, and bacon, no cheese; but in this recipe i add cheese for more flavor. Enjoy this quiche with a cup of coffee.
