QUICHE LORRAINE

QUICHE LORRAINE

I learn from Emeril Lagasse this French recipe, which I was not familiar with. My mother was never cook a quiche, and it was my surprise to find out that quiche is a French recipe. Romanians have a lot of French recipes; this is why I was surprised about this one.

I love it the first time I eat and I had to learn how to make it.

Ingredients:

•   Butter Crust, of your choice  

• 6 ounces thick cut bacon, cut into narrow strips  
• 2 large  eggs
• 2 large egg yolks
• 1 1/4 cups half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon ground  white pepper
• Pinch freshly grated  nutmeg
• one dill bunch, finely cut
• 1 cup grated Gruyere or Swiss

 A simple green salad, of your choice 

Directions

baking the tart:

On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch tart pan

with a removable bottom and trim the edges. 

 Refrigerate for at least 30 minutes.

 Preheat the oven to 375F.

Line the tart pan with parchment paper and fill with  pan waits or dried beans. 

Bake until the crust is set, 10 to 12 minutes. Remove the paper and weights and bake until golden brown, about 5 minutes.

Remove from the oven and cool on a wire rack.  

Leave the oven on.

In a medium skillet, cook the bacon until  crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

 MY NOTE: Optional caramelize some sliced onion, in fat, or discard the fat.   

Arrange the bacon evenly over the bottom of the baked crust. 

In a large bowl, beat the eggs, yolks, and half and half.  

MY NOTE: I put first all the cheese and then poor egg/milk mixture.  Add the remaining ingredients: salt, pepper, nutmeg and dill.

Whisk to combine. Pour into the prepared crust.

Bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes. 

Remove from the oven and let cool on a wire rack for 15 minutes before serving. 

Serve with  a green salad of your choice.

Bonn appetite!.