Quiche Lorraine

Recipe by GinnyP
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
  • Remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
  • Butter a 9" glass pie dish.
  • Spread bacon and then the grated Gruyere in the pie plate.
  • Whisk together the eggs, creme fraiche, salt, and pepper.
  • Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
  • Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
  • Serve hot or at room temperature.
  • Note: A water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
  • I get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and THEN pour the water in.
  • Be very careful pulling this out of the oven.
  • Move slowly so the hot water doesn't slosh about.
  • Don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.
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