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Classic Quiche Lorraine

Source of Recipe


From "A Treasury of Great Recipes" by Mary and Vincent Price



List of Ingredients



• Pastry:
  
• 1 cup flour
  
• 1 egg yolk
  
• ½ cup butter
  
• Pinch of salt
  
• 1 Tbsp water
  
• .
  
• Filling:
  
• ½ pound bacon
  
• ½ pound (1 ¼ cups) diced Gruyere cheese
  
• 8 egg yolks
  
• 2 cups cream
  
• ¼ tsp salt
  
• ¼ tsp dry mustard
  
• â…› tsp freshly ground black pepper
  






Instructions



1. Preheat oven to 425°F.
   
   
2. Measure the flour onto pastry board. Make a well in the center, and in the well, put the egg yolk, butter, salt and water. Mix center ingredients to a smooth paste, then quickly work in flour to make a soft dough. Chill for 30 minutes, then roll out thinly on floured board.
   
   
3. Line a 9-inch pie plate with the dough, trim edge, and crimp it. Cover pastry with waxed paper, partially fill it with rice or beans, and bake in the hot oven for 8 minutes. Discard the rice or beans and paper, and bake the pastry for 3 minutes longer.
   
   
4. Reduce the oven temperature to 350°F.
   Cook in skillet the ½-pound bacon until golden and crisp. Drain on absorbent paper. Crumble and sprinkle into the partially baked pastry shell. Add the diced Gruyère cheese.
   
   
5. Combine the egg yolks, cream, salt, dry mustard and pepper. Pour mixture into pastry shell and bake for 45 minutes.
   Serve hot or warm.
   
   Makes 6 servings.