Saturday, March 1, 2008

Quiche Lorraine

3 to 4 ounces lean bacon (6 to
8 slices, medium thickness
(Diced, cooked ham, sauteed
briefly in butter, may replace
the bacon.)
1 quart water
An 8-inch partially cooked pastry
shell placed on a baking sheet
3 eggs or 2 eggs and 2 yolks
1 1/2to 2 cups whipping cream or
half cream half milk
1/2 teaspoon salt
Pinch of pepper
Pinch of nutmeg
1 to 2 tablespoons butter cut into pea size dots

Preheat oven to 375 degrees.
Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 minutes in the water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry shell.
Beat the eggs, cream or cream and milk, and seasonings. Pour into pastry shell and distribute the butter pieces on top.
Set in upper third of preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.

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