Classic Quiche Lorraine

Name: Classic Quiche Lorraine
Yield: makes 6 to 8 servings
Ingredients: Half recipe Flaky Pastry (page 37); 10 slices bacon, cooked crisp, drained well, and crumbled; 1 1/4 cups (6 ounces) diced or shredded Gruyère or Swiss cheese; 4 eggs; 1 3/4 cups light cream or undiluted evaporated milk (not condensed); Freshly grated nutmeg

December 9, 2011

The quiche originated in Alsace-Lorraine, in northeastern France. It’s a pastry shell filled with a savory custard of eggs, cream, and other ingredients. Quiche Lorraine always includes crisp bacon with optional cheese. Of course, there are many ways to vary this basic recipe and a few ideas follow. In the convection oven, the temperature is reduced by 25 to 50 degrees and the baking time is reduced as well.

Recipe notes

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