QUICHE LORRAINE

This classic French dish is originated from the Lorraine region, northeastern part of France, and had been created several centuries ago! Some recipes call for shredded cheese such as Swiss, Gruyere or Emmental. The original recipe doesn’t contain any cheese. Let your taste guide you… Drink a Riesling or a Pinot Noir from Alsace (France) with this tasty quiche. Enjoy!

Preparation: 20 min; baking time: 40 min.

Serving 4-8

Pastry dough (see recipe in the website)

8 ¾ sliced bacon cut into small pieces

5 oz shredded Swiss cheese (optional)

1 cup of milk

1 cup of sour cream

2 large eggs + 2 egg yolks

¼ tsp of nutmeg

Salt and pepper

1 tsp of butter

Prepare the pastry dough. Refrigerate for at least 1 hour before use.

Grease a tart pan with 1 tsp of butter and sprinkle some flour on the surface.

On a lightly floured surface, roll out one disk of pastry dough (about 1/8 inch thick) and place into an 11-inch tart pan.

With a fork, mark all the dough.

Preheat oven to 430 F.

Put the little pieces of bacon into a medium sauce pan. Cover with cold water. Bring to a boil and cook 30 seconds. Drain and rinse with cold water.

In a medium bowl, beat the eggs; add the milk, cream, ¼ tsp of nutmeg, salt and pepper. Combine all the ingredients and taste the preparation (it needs to be well seasoned).

Fill the pastry dough with bacon and cheese. With a fork, press the cheese and add 1/3 of the preparation.

Put the quiche in the oven and bake 5 minutes. Take the quiche out of the oven and add the rest of the mixture. Bake 35-40 minutes or until golden.

Bon Appétit!