- Pate brisee or pre-made pie crust – 1
- Bacon, chopped — 6-8 slices
- Cream or half-and-half — 1 1/2 cups
- Eggs, beaten — 3
- Nutmeg — pinch
- Salt and pepper — to taste
- Butter — 1-2 tablespoons
Directions for Quiche Lorraine
- Preheat oven to 400°F. If using pate brisee, roll it out into a circle large enough to line a lightly greased 8-inch or 10-inch tart pan, spring-form pan or pie pan.
- The pastry should come at least 1 inch up the sides of the pan. Chill well while preparing remaining ingredients.
- Bring about 1 quart of water to a boil. Add the bacon and blanch for 1 or 2 minutes. Drain well and saute until browned in a skillet over medium-high heat.
- Drain on paper towels and sprinkle over the bottom of the chilled crust.
- In a large bowl, beat together the cream or half-and-half, eggs, nutmeg, salt and pepper. Pour the cream mixture into chilled crust, taking care not to fill it more than 3/4 full. The quiche will puff up as it bakes.
- Set the quiche on a baking sheet and then in the oven. Bake until the quiche puffs and the crust is a light brown, about 25 to 30 minutes.
- A knife inserted into the middle of the Quiche Lorraine should come out clean.
- Cool slightly and then remove from the tart pan to a serving dish.
- If you use a pie pan, serve the quiche from the pan without removing it. The sloping sides will not support the weight of the quiche.
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