Simple Heavy Cream Quiche Lorraine Recipe
Ingredients
| Rich pie pastry for a 1-crust 9-inch (23-cm) pie | ||
| Bacon | 1/4 Pound, diced | |
| Heavy cream | 1 1/4 Cup (16 tbs) | |
| 1 egg plus 3 egg yolks | ||
| Nutmeg | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 425 °F (220°C).
Line a 9-inch (23-cm) pie pan with the pastry dough.
Bake blind for 15 minutes then set aside.
Reset the oven to 375°F (190°C).
Fry the bacon gently for about 5 minutes until the fat begins to run.
Using a slotted spoon, transfer the bacon to the pastry shell.
Beat the cream with the egg, egg yolks and seasoning.
Pour the custard into the pastry shell, sprinkle a little nutmeg on top and bake for 30 to 40 minutes or until the top is golden brown.
Line a 9-inch (23-cm) pie pan with the pastry dough.
Bake blind for 15 minutes then set aside.
Reset the oven to 375°F (190°C).
Fry the bacon gently for about 5 minutes until the fat begins to run.
Using a slotted spoon, transfer the bacon to the pastry shell.
Beat the cream with the egg, egg yolks and seasoning.
Pour the custard into the pastry shell, sprinkle a little nutmeg on top and bake for 30 to 40 minutes or until the top is golden brown.
Chef
