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Quiche au Fromage / Quiche Lorraine
1 mealy pie dough crust (recipe
here) 4 oz Gruyere cheese, grated
1/2 cup heavy cream
6 oz whole milk
1/2 tsp salt
pinch white pepper
Herbs: thyme and chives work well
Optional: 1/2 cup bacon cut into lardons, or diced ham, or diced pancetta
Preheat oven to 375.
Roll dough until it is 1/2 inch thick and line an 8 inch pie pan.
Fill with pie weights (or dried beans or rice) and “blind bake” crust for about 15-20 minutes until it starts to brown lightly. Remove weights and bake another 2 minutes. Remove crust and let cool.
In a bowl, whisk eggs, cream, milk, and white pepper and nutmeg until well incorporated.
Sprinkle grated Gruyere and bacon/ham if using (for Quiche Lorraine) in the bottom of cooled pie shell. Pour in egg/cream mixture.
Bake at 375 for 20-30 minutes until the quiche is set (no longer jiggles in the middle and golden brown on top).
Number of servings (yield): 8
Copyright © TamaraEsq 2011.