Quiche Lorraine

November 01, 2012

Ingredients

  • 11 ounces flour
  • 1 egg
  • 6 ounces butter, softened
  • ¼ teaspoon salt
  • ½ cup water
  • 10 ounces bacon, coarsely chopped
  • 5 ounces Swiss cheese, chopped or grated
  • 4 eggs
  • 1 and 1/3 cups heavy whipped cream
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • Pinch grated nutmeg

Instructions

Place flour in a mixer bowl and using a dough hook, beat the flour with the egg, butter, and salt. Add water gradually until dough comes together to form a ball. Wrap in plastic and chill for 1 hour.

Fry the bacon on high until almost crispy. Drain the fat and set aside. In a bowl, beat the eggs with the cream, adding salt, pepper, and nutmeg to taste.

Preheat oven to 350 °F and butter a 9-inch round tart pan.

Roll out dough on a floured surface to 1/8 inch and lay in the tart pan, fluting the edges if you wish. Sprinkle ½ of the cheese on the dough and also sprinkle in the bacon, mixing the two together with your fingers, then sprinkle the rest of the cheese over top.

Beat eggs lightly with cream until combined and slowly pour over the cheese mixture to within1/8 inch of the top edge.

Bake in the preheated oven for around 35 minutes until the top has a nice golden color. Serve warm

Serves 6

Couetesy of C’est La Vie

Ingredients

  • 11 ounces flour
  • 1 egg
  • 6 ounces butter, softened
  • ¼ teaspoon salt
  • ½ cup water
  • 10 ounces bacon, coarsely chopped
  • 5 ounces Swiss cheese, chopped or grated
  • 4 eggs
  • 1 and 1/3 cups heavy whipped cream
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • Pinch grated nutmeg
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