Quiche Lorraine Original Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Web dorothymcnett.com

See Also: Appetizers · Cheese Dishes · Main Dishes

Quiche Lorraine Original

From Dorothy McNett's Recipe book at www.dorothymcnett.com. This is adapted from the many recipes for Quiche Lorraine which probably originated in the Alsace-Lorraine area of France/Germany from the German word "kuchen", which most likely was an egg casserole and not a cake or kuchen at all.

1 prebaked quiche crust (8-9 inches)
6 slices bacon, precooked to crisp stage
3 eggs
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground white peppercorns
pinch of nutmeg
1/2 cup whipping cream (try Clover organic!)
1 tablespoon unsalted butter, softened but not melted

Prepare and bake the pastry as directed. Set aside. Preheat oven to 375 degrees. Break up the crisp bacon into small crumbles. (or use smoked diced ham rather than the bacon, about 1/2 cup) Place bacon or ham evenly into the bottom of the baked crust. In batter bowl, whisk the eggs with salt, pepper and nutmeg very well, and then whisk in the cream. Carefully and gently pour it over the bacon. Dot the surface with the butter. Place quiche into oven (make sure you have the quiche pan setting on a baking sheet for ease in handling). Bake about 30-35 minutes, or until the custard has set completely. Serve within 10-15 minutes.

Recipe created 2008-04-16.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.