QUICHE LORRAINE
6 servings
Traditional quiche Lorraine does not contain cheese; omit it, if you wish, for authenticity’s sake.
Preheat the oven to 375°F. Roll out and line a 9-inch tart or pie pan with:
- ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough
Blind bake the crust. While still warm, brush the baked crust with:
- Beaten egg yolk
Cut into 1-inch lengths:
- 4 slices bacon
Cook in a heavy skillet over medium heat, turning often, until most of the fat is rendered but the bacon is not yet crisp. Drain on paper towels. Whisk together in a bowl:
- 2 cups milk, half-and-half, or heavy cream
- 3 large eggs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch of grated or ground nutmeg
- Up to 1 tablespoon chopped chives
Sprinkle the bacon in the bottom of the pie shell. If desired, sprinkle in:
- (½ cup diced Swiss cheese)
Pour the custard mixture over it. Bake until the top is golden brown, 35 to 40 minutes.