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Simple Heavy Cream Quiche Lorraine

Western.Chefs's picture
Ingredients
  Pie pastry 1 (For A 1-Crust 9-Inch (23-Cm) Pie)
  Bacon 1⁄4 Pound, diced (125 Gram)
  Heavy cream 315 Milliliter (1 1/4 Cups)
  Egg 1
  Nutmeg 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 425 °F (220°C).
Line a 9-inch (23-cm) pie pan with the pastry dough.
Bake blind for 15 minutes then set aside.
Reset the oven to 375°F (190°C).
Fry the bacon gently for about 5 minutes until the fat begins to run.
Using a slotted spoon, transfer the bacon to the pastry shell.
Beat the cream with the egg, egg yolks and seasoning.
Pour the custard into the pastry shell, sprinkle a little nutmeg on top and bake for 30 to 40 minutes or until the top is golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Dish: 
Quiche
Ingredient: 
Bacon
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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