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QUICHE LORRAINE
•
1
1
2
3
(9−inch) pastry shell
/4 lb. sliced bacon, cut into 1−inch pieces
C. cream or milk
•
•
•
•
eggs, well beaten
Salt and freshly−ground pepper, to taste
• A grating of fresh nutmeg
• 1
/2 C. diced or shredded Gruyere or Swiss cheese
Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling
up during cooking.
Fry the bacon in a large skillet over high heat until much of the fat is rendered out,
but do not fry it until it is crisp. Drain the bacon on paper towels.
Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well. Place
the bacon in the bottom of the pie shell, followed by the cheese. Pour the egg
mixture into the shell and bake in a preheated 375°F oven for 30 to 40 minutes,
until the top is golden brown and a wooden pick inserted in the center comes out
clean.
Allow to cool and serve lukewarm. Serves 6 to 8.
QUICHE LORRAINE
79
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