Quiche Lorraine

Quiche Lorraine may have a legitimate claim for the  title of Grand Dame of eggs. This rich, elegant and custardy preparation, with the regal name,  is quick and easy to put together, especially if you use a store bought pie crust. Although, at least once you should try this quiche with a crust you make from scratch, try my Blue Ribbon Recipe.
Serving 6-8 is no problem with one 9" quiche and paired together with Cream Scones and fresh fruit, you have a healthy and delicious breakfast, brunch or lunch that even your fussiest critics will swoon over.
Quiche Lorraine
1 9" unbaked pie shell, very cold
2 teaspoons butter
14 slices bacon
4 eggs
2 cups heavy cream
3/4 teaspoon salt
Pinch freshly grated nutmeg
Pinch of sugar
Pinch of cayenne pepper or a dash of bottled hot sauce
Few grindings of black pepper
1 1/4  cup shredded Swiss cheese
Preheat oven to 425 degrees.  Fry bacon until crisp and crumble into small pieces. Combine eggs, cream, salt, nutmeg sugar, cayenne, black pepper and whisk until well combined, rapidly for about 20-30 seconds. Rub butter on unbaked pie shell, top with bacon and cheese. Pour in cream mixture and bake at 425 degrees for 15 minutes, turn down oven to 300 degrees and bake for an additional 40 minutes, or until a sharp knife inserted into center comes out clean. Cut into pie shaped wedges and serve hot.
Another advantage other than the taste and texture are other worldly,  is that quiche sits well. It can be served equally,  hot from the oven, warm or even room temperature...think tapas. This feature may come in handy on those laid back Sundays back at the ranch, where meals come together slowly.
Remember...homemade just tastes better.
Nice Noshing!

Source: articlesbase

---

The New Busy is not the too busy. Combine all your e-mail accounts with Hotmail. Get busy.