Quiche Lorraine by Popular Demand

Friends who enjoy my recipes have requested one of the all-time greats: Quiche Lorraine. To create the dough put 1 and a half cups of flour in a bowl, open a space in the center for 10 tablespoons of butter and mix lightly with your fingers. When the mixture has a sandy consistency add a cup of water. Knead quickly until smooth, then let rest for 2 hours. In a pan melt 1 tablespoon of butter, add 7 ounces of diced Canadian bacon, cook lightly and put to the side. Using a whisk mix 4 egg yolks, 8 tablespoons of crème fraiche, a cup of milk, and a pinch of salt, pepper and nutmeg. Roll the dough and put into an 11 inch mold with a detachable bottom that you have buttered and dusted with flour. Place the bacon on the bottom and then add the egg mixture. You can also add grated Swiss cheese (the real stuff from Switzerland), either to the egg mixture or the bottom of the pan. Bake in a 375 degree oven for 25 minutes. Serve hot with mixed greens and tangy lemon/olive oil dressing.

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1 Comment

  1. Thank you Catherine. Can’t wait to try it. It looks and sounds great!


    Comment by Lynn Mascharka — May 9, 2011 @ 4:16 pm

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