Ingredients

  • Flaky Butter Crust, recipe follows
  • 6 ounces thick cut bacon, cut into narrow strips (or lardons)
  • 2 large eggs
  • 2 large egg yolks
  • 1 ¼ cups half-and-half
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • Pinch freshly grated nutmeg
  • 1 cup grated Gruyere or Swiss
  • Simple Salad, recipe follows

Directions

On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes.

Preheat the oven to 375°F

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.

Arrange the bacon evenly over the bottom of the baked crust.

In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Categories
Baked Goods, Breakfast
Keywords
French
MacGourmet downloadQuiche Lorraine. To import, drag image to your MacGourmet recipe box.

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