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| (source) Quiche Lorraine
Custard Base
3 large eggs 3 egg yolks 1 ½ cups whole milk 1 ½ cups heavy cream 2 teaspoons kosher salt ¼ teaspoon freshly ground black pepper 4 gratings of fresh nutmeg
Quiche
1 quiche shell, blind baked ¾ pound bacon lardons 6 ounces gruyere cheese, grated
1. Preheat the oven to 325°F.
2. Whisk eggs and egg yolks together in a large mixing bowl until smooth. Add the milk, cream, salt, pepper and nutmeg and whisk until smooth and well combined. 3. Heat a sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until it is deep brown, slightly crispy, but still a little chewy inside, about 6 to 8 minutes. Strain the bacon from the fat and allow to cool to room temperature. 4. Place the quiche shell on a baking sheet tray. Spread the bacon over the bottom of the quiche crust. Spread the cheese over the top of the bacon. Add enough quiche batter to fill the crust being careful not to overfill. 5. Bake for 35 to 40 minutes or until the custard is cooked and lightly browned. Allow the quiche to cool until it sets before slicing. |
