Quiche Lorraine L'escoffier |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
This is a creamy version of the classic quiche lorraine. Originally from the RSVP section in a September 1981 issue of Bon Appetit. It was requested from chef Raymond Dreyfus of the Bevery Hilton in Bevery Hills, California. It makes a lovely lunch or light supper with a green or fruit salad and a glass of chilled white wine. Ingredients:
1/4 lb bacon, cut into 1/4-inch dice, cooked crisp and drained on paper towels |
1 unbaked pie shell |
1/2 lb grated gruyere cheese |
5 large eggs |
2 cups whipping cream |
salt & freshly ground black pepper |
1 pinch nutmeg |
Directions:
1. Preheat oven to 300 degrees.
2. Sprinkle bacon over pie shell and sprinkle evenly with cheese.
3. Combine eggs and cream in medium bowl and whisk until well blended; mix in seasonings.
4. Pour over cheese and bake until quiche is lightly browned, about 1 hour.
5. Cut into wedges and serve.
|
|