|
|
|
|
|
Family Sites
| Photos
| Movies
| Mom's Kitchen
| Links |
|
|
|
|
|
Quiche
Lorraine |
|
Ingredients
3 to 4 oz. Lean bacon (6-8 slices, medium thickness)
1 quart water
One 8 " partially cooked pastry shell placed on a baking sheet
3 eggs
1.5-2 cups whipping cream or half cream and half milk
1/2 teaspoon of salt
Pinch of pepper
Pinch of nutmeg
1-2 Tablespoons butter, cut into pea-sized dots
Optional:
You can vary the ingredients as you wish. For example, chopped
drained spinach, broccoli, lightly browned chopped red onion and
or garlic. Parsley and other fresh herbs are nice too-just chop
them and add to egg mixture. |
Instructions
The Pastry
Cut bacon into pieces about an inch long and ¼ 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.
The Filling
Beat the eggs, cream or cream and milk, and seasonings in a missing
bowl until blended. Check seasonings. Pour into pastry shell and
distribute the butter pieces on top.
Cooking
Preheat oven to 375 degrees
Set in the upper third of preheated oven and bake for 25 to 30
minutes, or until quiche has puffed and lightly browned. Slide
quiche onto a hot platter and serve.
Special Note
The classic quiche Lorraine contains heavy cream, eggs, and bacon,
no cheese. The bacon is usually blanched in simmering water to
remove its smoky, salt taste, but this step is optional. Diced,
cooked ham, sautéed briefly in butter, may replace the ham.
|
For
Guy Watkins
Serves 4-6 |
|
|
|
|