Quiche Lorraine
I love this meal for Sunday brunch. Pair it with a fresh green salad or fruit plate and you’ve got yourself a meal!
Ingredients
Buttery, Flaky Pie Crust
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup butter chilled and diced
- 1/4 cup ice water
Quiche Lorraine
- 10 slices cooked bacon coarsely chopped
- 1 1/4 cups Swiss cheese or Gruyere cheese 1/4" cubes diced
- 1 1/4 cups whipping cream or half-and-half
- 1/2 cup milk
Instructions
Buttery, Flaky Pie Crust
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In a large bowl, combine four and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time, until mixture forms a ball.
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Wrap in plastic and refrigerate for 4 hours or overnight.
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Roll dough out to fit a 9 inch pie plate. place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Quiche Lorraine
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Scatter cooked bacon in bottom of pastry shell. Sprinkle with 1 1/4 cups diced cheese.
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Beat 4 eggs to blend with 1 1/4 cups cream and 1/2 cup of milk. Pour into pastry. Grate a little nutmeg over filling.
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Place on lowest rack in a 350 degree oven a bake for about 55 minutes or until filling is slightly puffed and lightly browned on top.
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Let stand at least 10 minutes before cutting in wedges; quiche may be served hot, warm, at room temperature, or cold.
Recipe Notes
* I often quadruple the pie crust recipe and freeze the other 3 balls of pastry dough to have on hand when needed.Roll dough out to fit a 9 inch pie plate. place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
*Ive used cheddar cheese before and its great. Just not authentic haha!