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Instructions |
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Basic Steps: Form dough--blanch--beat--bake.
Preheat oven to 400F. Roll out the chilled pate brisee and line a lightly greased 8 or 10" tart pan, spring-form pan or pie pan with it. The pastry should come aobut 1" up the sies. Chill the crust well while preparing remaining ingredients.
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Bring about 1 quart of water to a boil. Add the bacon and blanch for 1-2 minutes. Drain well and saute until browned. Drain on paper towels. Sprinkle over the bottom of the crust.
Beat eggs, cream and seasonings well. Adjust seasoning to taste.
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Pour cream mixture into crust. Do not fill more than 3/4 full, as quiche will puff up. Bake until the quiche puffs and the crust is a light brown, about 25-30 minutes. A knife inserted into the middle of the quiche should come out clean. Let cool slightly and remove from the tart pan to a serving dish.
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Variations:
1. Quiche Alsacienne: add some sauteed onions.
2. Classic quiche Lorraine does not contain cheese, but many recipes call for shredded Gruyere. Use about 1 cup and add it to the crust with the bacon.
3. Use a pre-made pie crust only if you have to. It's just not the same.
4. Blanching the bacon removes the excess smokiness of the bacon. You can skip this step if you want to.
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Originally Submitted
1/1/2008
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