Recipe

Quiche Lorraine Recipe

Add Step-by-Step Photos	Snuffy / All my dishes 7 months, 3 weeks ago The history of this egg and bacon flan goes back to the 16th century in the Lorraine region. Traditionally it doesn't contain cheese, but it's a tasty addition Prep:25m Cook:40m Servings:6	Snuffy
	cheese bacon eggs

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Ingredients

Pastry

1/2 cup butter

1 1/2 cups all-purpose flour, sifted.

Pinch salt

1 egg

2 tsps ice water

Filling

6 strips bacon, cut into large dice

1 tsp butter or margarine

2 shallots, finely chopped

2 eggs plus 2 egg yolks

1 cup heavy cream

Salt, pepper, grated nutmeg

3/4 cup grated cheese (optional)

Directions

Preheat the oven to 375 degrees F.

To prepare the pastry, sift the flour and salt into a large bowl.

Rub in the butter until the mixture looks like fine breadcrumbs- this may also be done in a food processor.

Beat the egg lightly and mix into the flour by hand or with the machine.

If the dough seems crumbly, add some of the water. Chill well before using.

Roll the pastry out to a circle about 1/4 inch thick on a well

floured surface.

Roll the pastry over a rolling pin and unroll it onto a 8-9 inch flan dish.

Gently press the pastry into the bottom and up the sides of the dish, being careful not to stretch it. Trim off the excess pastry by running the rolling pin over the rim of the dish or using a sharp knife.

Prick the bottom of the pastry lightly with a fork.

Place a circle of wax paper on top of the pastry and fill with dry beans, or rice. Bake for about 10 minutes, remove the paper and filling. Prick base again lightly and return to the oven for another 3 minutes or until just beginning to brown. Allow the pastry to cool while preparing the filling.

Place the bacon in a small frying pan and fry over gentle heat until the fat begins to run. Raise the heat and cook until lightly browned and crisp. Place the bacon on paper towels to drain and add the butter to the pan if insufficient fat left.

Add the chopped shallots and cook until just beginning to color. Remove to the paper towel to drain with the bacon.

Beat the eggs and extra yolks, cream and seasonings together in a large bowl. Scatter the bacon and shallots over the bottom of the pastry case and ladle the filling on top of it, If using cheese, add with the custard.

Bake in the top half of the oven for about 25 minutes, or until the custard has puffed and browned and a knife inserted into the center comes out clean. Allow to cool slightly and then remove from the dish, or serve directly from the dish.

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Comments

mitchki 5 months, 2 weeks ago said:
The ingredients list stops after the pastry. I'd like to see the rest of the quantities, etc. Looks like a great recipe!

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