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Classic Quiche Lorraine

Source of Recipe


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






List of Ingredients



• -- Pastry --
  
• 1 cup flour
  
• 1 egg yolk
  
• 1/2 cup butter
  
• Pinch of salt
  
• 1 Tbsp water
  
• .
  
• -- Filling --
  
• 1/2 pound bacon
  
• 1/2 pound (1-1/4 cups) diced Gruy�re cheese
  
• 8 egg yolks
  
• 2 cups cream
  
• 1/4 tsp salt
  
• 1/4 tsp dry mustard
  
• 1/4 tsp freshly ground black pepper
  






Instructions



1. For the pastry: Preheat oven to 425� F. 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. 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 the paper, and bake the pastry for 3 minutes longer.
   
   
2. For the tart: Reduce oven temperature to 350� F. Cook in skillet the 1/2 pound bacon until golden and crisp. Drain on absorbent paper. Crumble, and sprinkle into the partially baked pastry shell. Add the diced Gruy�re cheese.
   
   
3. Combine the egg yolks, cream, salt, dry mustard and pepper. Pour mixture into pastry shell and bake for 45 minutes.
   
   Serve hot or warm.