Quiche Lorraine
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 1 3⁄4 cups all-purpose flour
- 2⁄3 cup margarine (refrigerated)
- 13 eggs
- 1 cup sour cream
- bacon, thick sliced smoked, cooked, drained & diced
- 1 pinch salt
- 1⁄4 teaspoon pepper (to taste)
- nutmeg, grated
Directions
- Preheat oven to 400 degrees Farenheit.
- Grease a 10-inch fluted loose-bottomed tart or quiche pan.
- CRUST: Sift the 1 3/4 cups flour and salt into a large bowl; add margarine and rub in with your fingertips until the mixture resembles bread crumbs. Add 1 egg yolk and a little cold water (about 2-3 Tablespoons) and mix with a flexible bladed knife until the dough just starts to come together. Bring the dough together with your hands and shape into a ball. You can also make the dough in a food processor using the pulse button. Wrap the dough in plastic wrap and refrigerate for one hour. Roll out the pastry into a circle on a lightly floured surface and use to line a tart pan. Trim the edge and pinch around the pastry edge to make an even border raised slightly above the rim of the pan. Slide onto a baking sheet and put in the refrigerator for ten minutes.
- Place thick sliced smoked bacon (diced) over pastry dough. Bake crust in oven at 400 degrees F for 10 - 15 minutes. Remove.
- BEAT: 8 egg yolks, pepper, nutmeg and sour cream.
- WHIP: 4 egg whites and salt to stiff (not dry) peaks.
- Fold egg whites into the yolk mixture and pour over the pie crust and bacon shell.
- Reduce oven temperature to 350 degrees F. Bake for 30 - 40 minutes or until knive comes clean when inserted in center. Allow to rest in pan for 5 minutes before serving.
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