A simple recipe from Samantha at @GoFrenchYourself, ‘This quiche Lorraine recipe yields a rich egg pie and hails from the mountainous region of Lorraine in northern France. Sufficient for a filling meal in itself, Quiche Lorraine has been adapted over the years from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is known for today’.
A SUMMERTIME PICNIC CLASSIC
• 1 layer pie dough (use this recipe here, just only make one ball to roll out)
• 4 slices bacon (crumbled)
• 4 eggs
• 1 cup half and half (or half cream in UK)
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon freshly grated nutmeg
• 1 cup Gruyere cheese (shredded)
Preheat the oven to 375 F. 2
Fit the pastry into a deep Pie dish from our Pie Set. 3
Sprinkle the bacon onto the bottom layer of the pastry. 4
Beat together the eggs, half and half, salt, pepper, and nutmeg.5
Pour the eggs over the bacon and sprinkle with the shredded cheese. 6
Bake the quiche for 45 to 50 minutes, until the eggs are set in the middle.
Cool slightly and serve.
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