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Classic Quiche Lorraine

1 Quiche pastry
8 sl Bacon
8 oz Gruyére cheese


Custard
1 c Whipping cream
4 Egg yolks
1 pn Salt
1 pn Cayenne
1 pn Nutmeg
1 c Table cream*
1 Whole egg
2 Egg yolks
1 pn Salt
1 pn Cayenne
1 pn Nutmeg


Fry bacon until very crisp. Drain on paper towels. Slice cheese. Fill prepared quiche shell with overlapping slices of cheese and bacon. Pour on custard. Bake in preheated 375 F oven 35 to 45 minutes, or until custard is puffed and tests completely done and pastry is nicely browned. Allow to rest five minutes before serving.

Note: Sometimes in France, blanched salt pork cut into julienne strips is substituted for the smokier tasting bacon.

Custard: blend ingredients together and use as directed in quiche recipe.

*If table cream is not available, use 1/2 cup whipping cream and 1/2 cup half & half.

Variation: Fill shell with tiny cubes of ham and Gruyére cheese. Variation: Substitute slices of well aged Cheddar or domestic Munster for Gruyére.




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