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Simple Heavy Cream Quiche Lorraine Recipe
|Pie pastry||1 (For A 1-Crust 9-Inch (23-Cm) Pie)|
|Bacon||1⁄4 Pound, diced (125 Gram)|
|Heavy cream||315 Milliliter (1 1/4 Cups)|
Calories 592 Calories from Fat 432
% Daily Value*
Total Fat 49 g75.1%
Saturated Fat 25.7 g128.5%
Trans Fat 0 g
Cholesterol 168.3 mg
Sodium 525.1 mg21.9%
Total Carbohydrates 32 g10.8%
Dietary Fiber 0.98 g3.9%
Sugars 0.5 g
Protein 7 g14%
Vitamin A 24.4% Vitamin C 0.85%
Calcium 6.6% Iron 4.8%
*Based on a 2000 Calorie diet
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.