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Quiche Lorraine
Patricia Kaczmarskyj |
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Makes 4-6 Servings
This brunch and lunch classic
is a specialty of the Lorraine region of northeastern France, where it was
first made as early as the sixteenth century. Traditionally, quiche Lorraine
contains no cheese.
Ingredients
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1 flaky pastry crust (I use the
Pillsbury refrigerated pie crust dough) |
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4 ounces sliced bacon, cut into
1-inch pieces |
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3 large eggs, lightly beaten
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1½
cups crème fraiche, heavy cream, or half cream and half milk |
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½
teaspoon salt |
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¼
teaspoon ground black pepper |
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Pinch of freshly grated or
ground nutmeg |
Directions
- Preheat oven to 375 degrees F.
- Prepare and bake pastry crust in a 9 1/2 to 10-inch two-piece tart pan
and glaze with egg yolk
- Cook bacon in a heavy skillet over medium heat, stirring constantly,
until the fat is almost rendered but the bacon is not yet crisp
- Drain on paper towels
- Beat together:
 | Eggs, |
| Crème fraiche, heavy cream, or half cream and half milk |
| Salt |
| Black pepper |
| Nutmeg |
Arrange the bacon on the bottom of the shell and pour the custard into
it
Bake until the filling is browned and set, 25 to 35 minutes
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