* Exported from MasterCook *

Quiche Lorraine

Recipe By : David Rosengarten
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Eggs
Main Dishes Side Dishes

Amount Measure Ingredient -- Preparation Method
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1 blind-baked pie crust shell
1/2 pound slab bacon -- cut 1" x 1/4"
2 cups heavy cream
3 eggs
1 egg yolk
nutmeg, salt & pepper
1 cup gruyere cheese -- grated
parsley -- finely minced
bacon -- finely crumbled

Preheat oven to 375 degrees F. Lightly butter a 10 to 12-inch quiche pan, preferably black steel with a false bottom. Roll out dough on a lightly floured surface to a circle 2 inches larger than pan. Fit dough into pan. Sprinkle edges of dough with Parmigiano-Reggiano and fold them over into the pan to form a loose, rustic edge. Prick bottom of pan all over with a fork and line with waxed paper. Weight with beans. Blind bake shell for 10 minutes. Remove beans and paper and bake for 5 minutes more. Remove shell from oven while you prepare filling and custard.

Heat a skillet over medium-high heat. Add bacon and cook until golden brown. Drain on paper towels. Boil cream in a saucepan for 1 to 2 minutes until lightly thickened. Cool completely. In a bowl whisk together cooled cream, eggs, egg yolk, nutmeg, salt and pepper to taste. Scatter bacon and Gruyere in bottom of quiche shell. Place on a baking sheet and carefully pour custard over filling. Bake for 30 to 35 minutes or until center is puffed and golden. Serve sprinkled with parsley and bacon.

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