Quiche Lorraine
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I love this meal for Sunday brunch. Pair it with a fresh green salad or fruit plate and you’ve got yourself a meal!
Ingredients
Instructions
Buttery, Flaky Pie Crust
In a large bowl, combine four and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Quiche Lorraine
Scatter cooked bacon in bottom of pastry shell. Sprinkle with 1 1/4 cups diced cheese.
Beat 6 eggs to blend with heavy cream and half & half. Pour into pastry. Grate a little nutmeg over filling.
Place on lowest rack in a 350 degree oven a bake for about 55 minutes or until filling is slightly puffed and lightly browned on top.
Let stand at least 10 minutes before cutting in wedges; quiche may be served hot, warm, at room temperature, or cold.
