Quiche Lorraine
Tuesday, January 24, 2012
Quiche Lorraine is a specialty of the Lorraine region of Northeastern France, where it was first made as early as the sixteenth century. Traditional quiche Lorraine contains no cheese.
INGREDIENTS
One 9 1/2-inch pie crust - frozen or made from scratch (recipe here).
4 ounces sliced bacon, cut into 1-inch pieces (I omit this all together and substitute it with red bell pepper and cilantro, and/or whatever I happened to have in my fridge)
3 large eggs, lightly beaten
1 1/2 cups Crème fraîche, heavy cream, or half-and-half (I use 1 % milk)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of freshly grated or ground nutmeg
DIRECTIONS
4 ounces sliced bacon, cut into 1-inch pieces (I omit this all together and substitute it with red bell pepper and cilantro, and/or whatever I happened to have in my fridge)
3 large eggs, lightly beaten
1 1/2 cups Crème fraîche, heavy cream, or half-and-half (I use 1 % milk)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of freshly grated or ground nutmeg
DIRECTIONS
- Preheat the oven to 375°F.
- Prepare the pie crust.
- Cook the bacon in heavy skillet over medium heat, stirring constantly, until the fat is almost rendered but the bacon is not yet crisp. Drain on paper towel. (Skip this step if you don't use bacon).
- Beat together the rest of the ingredients.
- Arrange the bacon on the bottom of the pie crust and pour the custard (egg mixture) into it. Bake until the filling is browned and set, 25-35 minutes.
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