Saturday, November 10, 2007

Christina's Quiche Lorraine

8 slices bacon cut into 1/2-inch pieces and fried until crisp and brown
1/2 cup grated Gruyère cheese
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1 warm 9- inch pie shell, baked until light golden brown

Heat oven to 375 degrees and place rack in center of oven. Whisk all remaining ingredients except cheese in medium bowl. Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.I love the combination of bacon and cheese, but this recipe has infinite possibilities. Ham and asparagus is delicious, as is mushroom and goat cheese.

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