Quiche Lorraine

Quiche Lorraine

Traditional recipe from East of France, Quiche Lorraine is a pie with egg and bacon.

Ingredients

Pie pastry
6-8 slices of bacon, diced
3 eggs
1 1/2 cup of whipping heavy cream
1 or 2 tsp of butter
1/2 tsp of salt
1/4 tsp of pepper
1 pinch of grated nutmeg


Step 1: Preheat oven to 400° F (200° C)

Step 2: Put bacon dices in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again.

Step 3: Rool out pastry in a pie pan. Pastry should come about 1" up the sides.

Step 4: Beat eggs, cream and seasoning. Add bacon.

Step 5: Pour mixture on the pastry, no more than 3/4 of the pie pan.

Step 6: Reduce heat to 300° F (150°C). Bake for 30 minutes or until pie is cooked. Put a knife in the midle, if it comes clean the quiche is ready.

Step 7: Let the quiche cool. Do not remove it from the pan. Goes well with a salad.

Suggestion:

Although traditional recipe does not include it, you can add swiss cheese such as Gruyère (in step 4). 1 cup or 4 ounces.


Wine suggestion: White wine from Burgundy, Tokay d'Alsace (French Wine Guide).

Bon appetit!