29 March 2009

une quiche lorraine

A few months ago, I made a batch of sweet and savory pie crusts from a Pierre Hermé recipe. They’ve been sitting in my freezer. Waiting. Waiting until I saw a super simple recipe in another book that I bought from France to make a quiche. And thus, a quiche was born and eaten. And boy was it much better than the frozen ones you can buy at Costco.

When my friend ate this, she asked, "no cheese?" That's correct. A traditional quiche lorraine has only cream, bacon, and eggs. But that doesn't mean I won't deviate from it in the future!


pâte brisée – pie crust

150g bacon

3 large eggs

300ml heavy cream or half and half

a pinch of nutmeg

salt and pepper

Recipe from Mon Cours de Cuisine: Les Basiques, by Keda Black (and it looks as if an English translation is coming out!)

quichelorraine1 1. grease your tart pan and cover it with the dough

quichelorraine2 2. take off all those extra edges

quichelorraine3 3. cook your bacon… yum

quichelorraine4 4. poke holes in your crust and but the bacon in there

quichelorraine5 5. mix your eggs, cream, nutmeg, salt, and pepper together, then pour it into your mold on top of the pie crust


6. Put it into a 350F preheated oven for about 35-40 minutes. And, YUM!


x said...

yummm this looks delicious, great pictures!

cathy said...

thank you!