QUICHE LORRIANE

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Classic recipe with variations

Ingredients:

  • 1 recipe pie crust (see recipe)

  • 3 eggs, beaten4 oz heavy cream4 oz milk
  • ½ tsp sea salt dash of ground pepper, coriander and nutmeg
  • 4 oz Gruyere cheese, grated
  • 4 oz bacon, crisped, diced

Method:

Roll out pie crust and place in 8” tart shell – refrigerate for 30 minutes; blind bake the crust fitted with a coffee filter and pie weights or dried beans for approximately 15 minutes at 375ºF (crust should be lightly browned) – remove; meanwhile combine eggs with cream, milk and seasonings – blend well; place cheese and bacon in bottom of warm shell and pour batter over it gently; bake at 375ºF for approximately 25 minutes or until the custard is set; remove and cool for 15 minutes before slicing.




TO RECIPES

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