Classic Quiche Lorraine Recipe




Classic Quiche Lorraine Ingredients

1 quiche pastry
8 slice bacon
8 oz gruyére cheese

CUSTARD

1 cup whipping cream
4 egg yolks
1 pinch salt
1 pinch cayenne
1 pinch nutmeg
1 cup table cream*
1 whole egg
2 egg yolks
1 pinch salt
1 pinch cayenne
1 pinch nutmeg

A Recipe for
Classic Quiche Lorraine

 

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.


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Classic Quiche Lorraine

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Classic Quiche Lorraine Directions

Fry bacon until very crisp. Drain on paper towels. Slice cheese. Fill
prepared quiche shell with overlapping slices of cheese and bacon.
Pour on custard. Bake in preheated 375 F oven 35 to 45 minutes, or
until custard is puffed and tests completely done and pastry is
nicely browned. Allow to rest five minutes before serving.

Note: Sometimes in France, blanched salt pork cut into julienne
strips is substituted for the smokier tasting bacon.

Custard: blend ingredients together and use as directed in quiche
recipe.

*If table cream is not available, use 1/2 cup whipping cream and 1/2
cup half & half.

Variation: Fill shell with tiny cubes of ham and Gruyére cheese.
Variation: Substitute slices of well aged Cheddar or domestic Munster
for Gruyére.

Serves: 6

 

 

 

 

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Classic Quiche Lorraine Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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