Classic Quiche Lorraine
Source of Recipe
From "A Treasury of Great Recipes" by Mary and Vincent Price
List of Ingredients
- Pastry:
- 1 cup flour
- 1 egg yolk
- � cup butter
- Pinch of salt
- 1 Tbsp water
- .
- Filling:
- � pound bacon
- � pound (1 � cups) diced Gruyere cheese
- 8 egg yolks
- 2 cups cream
- � tsp salt
- � tsp dry mustard
- ⅛ tsp freshly ground black pepper
Instructions
- Preheat oven to 425�F.
- Measure the flour onto pastry board. Make a well in the center, and in the well, put the egg yolk, butter, salt and water. Mix center ingredients to a smooth paste, then quickly work in flour to make a soft dough. Chill for 30 minutes, then roll out thinly on floured board.
- Line a 9-inch pie plate with the dough, trim edge, and crimp it. Cover pastry with waxed paper, partially fill it with rice or beans, and bake in the hot oven for 8 minutes. Discard the rice or beans and paper, and bake the pastry for 3 minutes longer.
- Reduce the oven temperature to 350�F.
Cook in skillet the �-pound bacon until golden and crisp. Drain on absorbent paper. Crumble and sprinkle into the partially baked pastry shell. Add the diced Gruy�re cheese.
- Combine the egg yolks, cream, salt, dry mustard and pepper. Pour mixture into pastry shell and bake for 45 minutes.
Serve hot or warm.
Makes 6 servings.
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