3 large eggs
3 egg yolks
1 ½ cups whole milk
1 ½ cups heavy cream
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
4 gratings of fresh nutmeg
1 quiche shell, blind baked
¾ pound bacon lardons
6 ounces gruyere cheese, grated
1. Preheat the oven to 325°F.
2. Whisk eggs and egg yolks together in a large mixing bowl until smooth. Add the milk, cream, salt, pepper and nutmeg and whisk until smooth and well combined.
3. Heat a sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until it is deep brown, slightly crispy, but still a little chewy inside, about 6 to 8 minutes. Strain the bacon from the fat and allow to cool to room temperature.
4. Place the quiche shell on a baking sheet tray. Spread the bacon over the bottom of the quiche crust. Spread the cheese over the top of the bacon. Add enough quiche batter to fill the crust being careful not to overfill.
5. Bake for 35 to 40 minutes or until the custard is cooked and lightly browned. Allow the quiche to cool until it sets before slicing.
Remember when Wayne and I had a fabulous dinner date from In Good Taste where we made our own dinner? I sure can’t forget, it was such a fun experience for me to share with you. Ever since I’ve been getting their monthly newsletters, and I just had to pass along this classic quiche Lorraine recipe with you! If you live in the Portland/Salem area, you should definitely give a cooking class a try! They have so many different cuisines to choose from, I know there is a few more on my must try list!
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