Quiche Lorraine
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This classic French Quiche Lorraine is rich with cream, eggs, bacon, and Swiss cheese. It is delicious served hot from the oven or cold as a snack. Serve it with broiled tomatoes, French bread, and a dry white wine. For dessert serve assorted fresh fruits and a raspberry sorbet. Altogether a perfect lunch of supper menu!
INGREDIENTS
PIE SHELL
1 (10-ounce) package piecrust mix
1 egg white, slightly beatenFILLING
1/2 pound sliced bacon
3/4 pound natural Swiss cheese, grated, 3 cups
6 whole eggs
1 egg yolk
1-1/2 teaspoons salt
1/8 teaspoon nutmeg
1/8 teaspoon black pepper
Dash of cayenne pepper
3 cups light creamMake piecrust as label directs; sprinkling some water over all of pastry mix; toss lightly with fork after each addition, pushing dampening portion to the side. Shape 3/4's of the pastry into a ball; flatten to make a 6-inch round. Freeze remaining dough.
On lightly floured cloth or surface, with light strokes, roll pastry from center to edge, alternating directions, to form a 13-inch circle. Trim edge to make 12-inch circle. Fold pastry in half; place, with fold in center, in bottom of 9-inch springform pan.
Unfold pastry; fit carefully into pan. Pastry will measure 2 inches high on side of pan. Pat pastry to fit snugly and evenly in pan. Brush bottom and side of pastry lightly with egg white. Refrigerate to chill slightly, until ready to use. Preheat oven to 375 degrees.
MAKE FILLING - Fry bacon until crisp; drain; crumble. Sprinkle over bottom of pie shell. Sprinkle cheese over bacon.
In large bowl, with wire whisk or rotary beater, beat eggs and egg yolk, salt, nutmeg, pepper, and cayenne slightly. Gradually beat in cream.
Beat mixture just until well combined, not frothy. Slowly pour over bacon and cheese in pie shell. Bake 50 to 55 minutes, or until top is golden-brown and puffy and the center seems firm when it is gently pressed with fingertip. Remove to wire rack.
Let cool 15 minutes on wire rack. With sharp knife, loosen edge of pastry from side of pan; gently remove side of springform pan. Place, still on bottom of springform pan, on plate. Serve warm.
Makes 6 to 8 main servings or 12 hors d'oeuvre servings