(French bacon and egg tart)
4 to 6 servings
- Pâte brisée or pre-made pie crust - 1
- Bacon, chopped -- 6 to 8 slices
- Cream or half-and-half -- 1 1/2 cups
- Eggs, beaten -- 3
- Nutmeg -- pinch
- Salt and pepper -- to taste
- Butter -- 1 or 2 tablespoons
- Preheat oven to 400°F. If using pâte brisée, roll it out into a circle large enough to line a lightly greased 8-inch or 10-inch tart pan, spring-form pan or pie pan. The pastry should come at least 1 inch up the sides of the pan. Chill well while preparing remaining ingredients.
- Bring about 1 quart of water to a boil. Add the bacon and blanch for 1 or 2 minutes. Drain well and saute until browned in a skillet over medium-high heat. Drain on paper towels and sprinkle over the bottom of the chilled crust.
- In a large bowl, beat together the cream or half-and-half, eggs, nutmeg, salt and pepper. Pour the cream mixture into chilled crust, taking care not to fill it more than 3/4 full. The quiche will puff up as it bakes.
- Set the quiche on a baking sheet and then in the oven. Bake until the quiche puffs and the crust is a light brown, about 25 to 30 minutes. A knife inserted into the middle of the quiche should come out clean.
- Cool slightly and then remove from the tart pan to a serving dish. If you use a pie pan, serve the quiche from the pan without removing it. The sloping sides will not support the weight of the quiche.
- Quiche Alsacienne: Add some sautéed onions.
- Classic quiche lorraine does not contain cheese, but many recipes call for shredded Gruyère. Use about 1 cup and spread it over the bottom of the chilled crust along with the bacon.
- Use a pre-made pie crust only if you have to. It's just not the same.
- Blanching the bacon removes the excess smokiness of the bacon. You can skip this step if you want.