Jennifer's Week Four Recipe - Quiche Lorraine

This recipe comes from France: The Beautiful Cookbook - Authentic Recipes from the Regions of France. I've had this book for nearly 11 years and have made only desserts out of it before this. The recipe has you make shortcrust pastry for the crust (another recipe in the book) but I made it with some left over refrigerated pie crust. I also did not have a tart pan, so I used a pie pan instead.



Quiche Lorraine (Egg and Bacon Quiche)

8oz (250g) shortcrust pastry
8oz (250g) thinly sliced bacon
2oz (50g) butter
3 eggs
1 cup (8oz/250ml) heavy (double) cream or creme fraiche
salt and freshly ground pepper
6 pinches of freshly ground nutmeg

1. Heat oven to 425 degrees F (215C). Lightly butter a deep 9 to 10 inch tart pan. Roll out the pastry and line the tin, crimping the edge. Refrigerate until needed. Remove rind from the bacon and cut the bacon into small pieces. Drop these into a small saucepan of boiling water and blanch for 1 minute. Drain, rinse under cold running water and pat dry. Melt half the butter in a nonstick 8-in (20 cm) skillet and lightly fry the bacon, stirring constantly with a wooden spoon. Drain on paper towels.

2. Break the eggs into a bowl and beat with a fork until blended, adding the cream, salt, pepper and nutmeg.

3. Remove the tart pan from the refrigerator. Scatter bacon over the bottom of the pastry. Pour egg mixture and dot with the remaining butter. Bake for about 25-30 minutes or until the quiche is lightly browned. Serve hot.


Would I make this again? Yes. It went over well, even if the only thing Erik was interested in eating was "plain bacon not in a pie".