Quiche lorraine, is perfect for outdoor springtime gatherings such as picnics or tea parties. You can find the bacon and eggs necessary for this basic recipe at the farmers’ market. To enhance the recipe, add chopped greens to your quiche or use milk and cream from a local farmer! There are many variations possible for this recipe (including onions, cheeses, etc.) so make it however you would like.
Quiche Lorraine
Ingredients:
Pie crust dough (or buy pre-made ready-to-bake quiche shells)
8 slices of bacon, cut into half-inch wide pieces
4 whole eggs
2 egg yolks
2 cups of heavy cream
1 cup of milk
1 teaspoon of salt
1/8 teaspoon of nutmeg
1. On a lightly floured surface, roll the pie crust dough into a 13-inch circle. Place the dough circle into a 10-inch pie plate. Trim excess dough to leave a half-inch overhang on the sides. Turn the edge under itself and crimp decoratively. 2. Prick the dough shell in several places with a fork and refrigerate, covered, for 30 minutes. Preheat your oven to 375°F while the dough is in the fridge. 3. Remove the shell from the fridge. Line the shell with foil and fill with pie weights*. Bake for 20 minutes, remove the pie weights, then resume baking for another 10 minutes. Remove the quiche shell and cool – leave the oven on while cooling! 4. Cook bacon on your stovetop over moderate heat for 8 minutes. Drain when completed cooking. 5. Whisk eggs, egg yolks, heavy cream, and milk in a bowl. Whisk in the salt and nutmeg. Pour the mixture into the baked and cooled quiche shell. Sprinkle with bacon. 6. Bake the quiche at 375°F for 35-40 minutes. The center will be slightly wobbly. 7. Serve warm or at room temperature.
*raw rice or dried beans may be used in place of pie weights