Quiche Lorraine

Originally made just from cream and bacon, Quiche Lorraine now includes cheese—either a good Gruyère or other Swiss cheese. You can buy a quiche from the grocery from $5 to $10, but it will never taste as good as your own fresh out of the oven.

Serves 6 (main course)

Serves 12 (appetizers)

Basic Single Crust Pie Pastry
6 Slices good-quality bacon, diced and lightly fried
1 ½ cups shredded Gruyère cheese
1 ½ cups light cream
4 Eggs
½ tsp salt
Small pinch ground red pepper
Small pinch ground nutmeg

1. Preheat oven to 400˚F.
2. Line a 9-inch pie plate with the prepared pastry and flute the edges. Place in the refrigerator and chill 15 to 20 minutes. Fill the crust with pie weights or beans and bake 10 minutes. Remove the piecrust and remove the weights or beans; do not turn off the oven.
3. Sprinkle the cooked bacon over the bottom of the piecrust. Sprinkle the cheese over the bacon. In a large bowl, combine the cream, eggs, salt, red pepper and nutmeg. Beat until the ingredients are well blended. Carefully pour the cream mixture over the cheese and bacon in the piecrust.
4. Bake, uncovered, 15 minutes at 400˚F; reduce the heat to 350˚F and bake until the filling is set in the center, 15 to 20 minutes longer. Let the quiche stand for 10 minutes before serving to allow the custard to set.

Also try our Classic Chicken Potpie and Barbecued Spareribs for more classic homemade taste.