Quiche Lorraine

Quiche Lorraine

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by Bill Bigham

WCNC.com

Posted on September 11, 2013 at 12:23 PM

www.chefbillbigham.com

Quiche Lorraine

Makes 8 servings

Ingredients

Bacon, cut into 1/2” pieces, 8 slices
Large Eggs, 2 each
Large Egg Yolks, 2 each
Whole Milk, 1 cup
Heavy Cream,1 cup
Table Salt, ½ teaspoon
White Pepper, ½ teaspoon
Fresh Nutmeg, Pinch
Gruyere Cheese, grated, 4 ounces
9” Partially Baked Pie Shell, 1 each


Method of Preparation

1.    Gather all ingredients and equipment
2.    Adjust oven rack to center position and heat oven to 375 degrees
3.    Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes
4.    Transfer with slotted spoon to a paper towel-lined plate
5.    Meanwhile, whisk all remaining ingredients except cheese in a medium bowl
6.    Spread cheese and bacon evenly over the bottom of the warm pie shell and set shell on the oven rack
7.    Pour in custard mixture to ½-inch below the crust rim
8.    Bake until gently golden brown and a knife blade inserted about one inch from the edge comes out clean, and the center feels set but soft like gelatin, 32 to 35 minutes
 

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