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Quiche Lorraine

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"Writing back in 1980 in The New York Times, Craig Claiborne said quiche first came to the attention of America around the mid-1950s. 'Since then we have gone through what has amounted to the quiching of America,' he said, from crabmeat to zucchini. In the process, what most of us have forgotten is that quiche Lorraine does not contain cheese. This recipe for Quiche Lorraine is the original; the variation, perhaps more familiar to Americans, is made with cheese. It is possible to make ahead."

List of Ingredients

◦ 6 ounces sliced bacon
◦ 6 eggs
◦ 2 cups light cream
◦ 2 cups heavy cream
◦ 1/2 teaspoon salt
◦ Freshly ground black pepper to taste
◦ 1/4 teaspoon ground nutmeg
◦ One unbaked 10-inch pie crust
◦ 1 beaten egg yolk


Recipe

Place a rack in the middle of the oven. Preheat the oven to 475 degrees. Place the bacon on a rack over a roasting pan and cook in the oven until it is medium-crisp (it should still bend), about 15 to 18 minutes, depending on the thickness of the bacon. Remove the bacon from the rack and pat it between paper towels to remove additional fat. Reduce the oven temperature to 375 degrees.

Beat the eggs until foamy; stir in the light and heavy creams, salt, pepper, nutmeg, and crumbled bacon. Chill for 30 minutes before using.

Brush the unbaked pie shell with the beaten yolk and prick it all over the bottom and sides with a fork. Pour in the filling.

Bake the quiche until it is almost set, 30 to 40 minutes. Watch the edges of the crust; if they get too brown, cover them with foil and continue baking. Cool the quiche on a rack and refrigerate, covered.

To serve, preheat the oven to 375 degrees. Bring the quiche to room temperature and bake 10 to 20 minutes, or until the center is set. Let stand for 15 minutes before cutting.


Makes 8 large pieces or 14 first-course slivers