Quiche Lorraine
1 lb bacon
1 1/4 cups Gruyère cheese
4 eggs
1 cup cream
1 cup milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
¼ tsp black pepper
1 dash cayenne pepper
1 pie shell
1. Make the pie dough (I used 1 1/2 cups flour, 3 TB butter, 2 TB shortening, 1 tsp salt, 1/4 cold water). Roll out dough on a lightly floured surface. Gently place the dough into your pie plate. Prick the surface of the pie shell with a fork and refrigerate 30 minutes if you have time. Line the pie pan with parchment paper and fill with rice, beans or pie weights. Blind bake pie crust 10-15 minutes at 400 F. You could use a pre-made pie shell or any pie crust recipe.
2. Fry or bake the bacon until crisp, and break into small pieces.
3. Beat the eggs, cream, salt nutmeg, cayenne, pepper until mixed thoroughly. Sprinkle bacon and grated cheese over pie shell and pour the egg mixture over all.
Source: Great Aunt Jan
Notes: Although it is not traditional for Quiche Lorraine, I also add some green onions, fresh spinach and mushrooms. The original recipe calls for 2 cups cream but it is plenty rich for me with half milk, half cream.
