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Quiche Lorraine
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(Recipe ID: 385)
Serves 8
Preparation time: 20 minutes; Cook time: 40 minutes
Source: Vito De Carolis
Traditional quiche containing bacon from the region of Alsace-Lorraine.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 8 ounce Slab of bacon, diced
- 4 tablespoons Unsalted butter
- 2 cups Heavy cream
- 5 Eggs
- 1 teaspoon French salt (Fleur de sel Guerande suggested) *
- Pie pastry
Instructions
- Preheat oven to 400 degrees.
- Put bacon diced in saucepan, cover with cold water and bring to simmer for 5 or 6 minutes.
- Drain and dry very well, set aside.
- Roll out pastry in a 10-inch pie pan.
- Pastry should come about 1-inch up the sides.
- Put diced butter at the bottom pie; sprinkle the bacon and lightly press into pastry.
- Whisk gently together the cream, eggs and salt.
- Pour the mixture gradually and gently on the pastry, no more than ¾ of the pie pan.
- Reduce heat to 350 degrees.
- Bake for 30 minutes or until pie is cooked.
- Put a knife in the middle, if it comes clean the quiche is ready.
- Let the quiche cool.
- Do not remove it from the pan.
- Serve warm or at room temperature
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