Categories: Breakfast
Ingredients
- 9 inch deep dish pie crust
- 5 eggs
- 11/2 cups heavy whipping cream
- 2 cups grated Gruyere cheese
- 1 cup diced, well-cooked and drained bacon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground nutmeg
Directions
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Preheat the oven to 350°F, rack in the middle position.
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Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork.
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Brush the bottom and inside of your piecrust.
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Prick it all over with a fork and bake it in a 350°F oven for 5 minutes.
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Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediate prick them with the fork to let out the steam.
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Combine the eggs with the cream and whisk them until they’re a uniform color.
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When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche.
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Sprinkle the grated cheese in the bottom of your cooled pie shell.
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Spread the cup of diced bacon on top of the cheese.
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Sprinkle on the salt, and grind the pepper over the top of the bacon.
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Sprinkle on the cayenne pepper
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Grate the nutmeg over the top.
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Put a drip pan under your pie plate. This will catch any spills that might occur when you fill your quiche with the custard mixture.
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Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.
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Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.
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Bake your Quiche Lorraine at 350°F for 60 minutes or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.
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Let your quiche cool for 15 to 30 minutes on a cold stove top or a wire rack, and then cut and serve to rave reviews.