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Quiche Lorraine
Category: Quiche, Tarts
Serves:
Rating:
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Ingredients:
Dough for one 9″ one-crust pie 6 thick slices bacon, cooked 5 oz. swiss cheese - gruyere or jarlsberg, cut into slices approx. same size as the bacon 4 eggs 1 tbsp flour generous dash of nutmeg 1/2 tsp salt pinch of cayenne 2 cups heavy cream 1 1/2 tbsp butter, melted
Directions:
Line a 9-inch pie plate with dough. Preheat oven to 375 degrees. Fry the bacon (or use pre-cooked) until it is cooked but not crisp. Drain on paper towels. Layer the bacon and cheese in a crosshatch pattern on the pie dough. Beat together the eggs, flour, nutmeg, salt and cayenne. Gradually beat in the cream and, finally, the melted butter. Beat well and strain the mixture over the bacon and cheese in the pie crust. Bake 45-50 minutes, or until the custard is set and the top nicely browned. Serve slightly warm.