Cuisine: French
Author: Kirsten | My Kitchen in the Rockies
Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hour 20 mins
- for pie crust: *
- 2 cups 1½ Tablespoons (250 g) flour
- pinch of salt
- 1 egg
- ½ cup 1 Tablespoon (125g) unsalted butter, cut into small pieces
- 1-2 Tablespoons (15-30 ml) ice water
- for the filling:
- 7.1 ounces (200g) good bacon, cut into small cubes
- 7.1 ounces (200g) Gruyere, cut into small cubes
- 4 eggs
- ¾ cup 2 Tablespoons (200 g) heavy cream
- 2 tablespoons (30 ml) creme fraiche (or sour cream)
- black pepper
- pinch of caraway
- Preheat your oven to 400 F (200 C) Convection. Grease a 10 inch (26 cm) spring pan.
- Prepare pie crust with flour, pinch of salt, 1 egg, cold butter and ice water in a food processor. Form into a ball, wrap with plastic foil and let rest in fridge for ½ hour.
- Fry your bacon until crisp. Discard all the liquid fat, pat dry. Set aside.
- In a bowl mix together the eggs, cream, creme fraiche, salt, pepper and caraway. Set aside.
- Roll out your dough and place it into the pan. You need a rim about 1.5 inches (3 to 4 cm) up the sides of the pan.
- Evenly distribute the cheese and bacon on top of the crust.
- Pour the egg mixture evenly over the cheese and bacon.
- Bake the Quiche for 40 minutes or until golden brown and the egg mixture is set.
*you could also substitute a good store bought pie crust
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/08/25/quiche-lorraine/
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