Quiche Lorraine
The only way to improve on a classic like Quiche Lorraine is to make it with the best ingredients you can get your hands on-- like locally grown eggs, full-flavored bacon, and rich melty cheese.
Ingredients
1 ball flakey pie crust
4 eggs
1 1/2 cup heavy cream
1/2 cup whole milk
3/4 tsp salt
8oz bacon
4-6 oz raclette, gruyere, or cheddar cheese
Method
- Thaw the pie dough and let come to room temperature—be warned it will stay firm until it comes to room temperature.
- Roll the dough into a ¼ inch thick sheet.
- Lay your pie tin upside down over the dough and cut the excess dough away leaving a 3 inch border beyond the edge of the pie tin.
- Flip the tin over and lay the dough into the tin.
- Fold the over hanging dough over the edge and use a fork to press the edges in place.
- Freeze the dough for at least 30 minutes
- Heat your oven to 325F
- Cut half of the bacon into ½ inch pieces and cook in a frying pan until crispy then drain away from the fat
- Grate the cheese
- Whisk the eggs, cream, milk, and salt
- Place the pie pan on a baking sheet (in case of spills)
- Scatter the bacon and cheese in the pie crust then pour the egg-cream mixture into the shell
- Bake until the center is just set (about 45 minutes)
- Remove from the oven and let the set for 10 minutes before slicing
