Quiche Lorraine
Richly flavored with Gruyere cheese and crispy smoked bacon to create a satisfying meal.
Ingredients
For the pastry
- 1 ea 9 inch deep dish frozen pie crust
For the filling
- 8 oz Rashers smoked thick bacon - coarse chopped
- 1/2 cup Shallot - chopped small
- 4 Eggs - large
- 1 1/4 cups Heavy cream
- 1/4 tsp Salt
- 1/8 tsp Cayenne pepper
- 1 pn Nutmeg, ground
- 4 oz Grated gruyere cheese
- 1 tbsp Fresh chives, snipped
Instructions
- Preheat the oven to 400ºF.
- Slightly thaw the pie crust just enough that you can prick the base with a fork. Line the pastry case with parchment and add dried beans or pie weights. Blind bake the pie crust for 10 minutes.
- Reduce the oven temperature to 325ºF.
- In a medium non-stick pan cook the bacon until crisp, giving it an occassional stir.
- Transfer the baccon to a paper towel lined plate.
- Pour off most of the bacon fat from the pan . Cook the shallots over low heat until soft and translucent. Remove the pan from the heat and set aside.
- Beat the eggs in a mixing bowl and add the heavy cream, salt, cayenne pepper and nutmeg. Whisk well together.
- Spread the shallots over the base of the crust and top with half of the bacon, then all of the gruyere and the remainder of the bacon.
- Place the crust on a baking sheet and pour the mixture into the crust.
- Sprinkle the chives over and bake at 325ºF for 45 to 50 minutes until the custard is set and slightly golden.