L'art de la cuisine - Quiche Lorraine




Plain pastry dough for a 9 inch tart (see below)
1 tablespoon of bacon drippings
1 cup of thinly sliced onions
1 1/2 cups cubed Gruyère cheese
6 slices of crisp bacon, crumbled
4 large eggs, beaten lightly
1 cup each heavy cream and milk,
or 2 cups light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper

Cook onions in the bacon drippings until they are transparent. Cover the pastry dough (as prepared below) with cheese, onions, and crumbled bacon. Combine remaining ingredients and pour over the top. Bake in a preheated very hot oven (450 degrees F) for 10 minutes, then reduce heat to moderate (350 degrees F) and bake until a knife inserted in the center comes out clean - 15 to 20 minutes.

Allow the quiche to set-up before serving or refrigerate for later. Quiche can be reheated in the oven or microwave very easily.

Served with a green salad and Riesling wine, this is a delicious meal.

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