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Quiche Lorraine

This is such a wonderful way to start off the perfect weekend breakfast. A flaky crust filled with a creamy, cheesy custard filling with bacon bits, a glass of orange juice and fresh fruit on the side with a steaming cup of coffee. What a delicious way to start your morning.
Photography by Robert Demetrius

You will need:
Pâte Brisée or one store bought ready-to-bake rolled pie crust
4 slices thick cut smoked bacon, cut in ¼ inch slices (8 ounces)
⅛ teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon pepper
1 cup grated Gruyère
2 eggs + 2 yolks
1 cup whole milk
½ cup heavy cream

If using the Pâte Brisée recipe, just use half the ingredients, as you will only need one crust.  Once you have made the dough and it has been in the fridge for an hour, remove and allow to rest at room temperature for about 5 – 10 minutes. This will allow the dough to soften a bit and it will be easier to roll.
Dough Ready to be Rolled
Pre-heat the oven to 400° Fahrenheit. While the oven is warming up, unwrap the dough and place on a lightly floured surface and also dust the top of the dough with flour. 
Rolling Out Dough
Roll out the dough, starting from the center to a 12inch circle. The dough should be around ⅛ inch thick.
Rolled Dough Ready to be Placed in the Dish
Gently Rolling Pastry on Rolling Pin
Lightly butter a 9inch pie dish, then gently roll the pastry on the rolling pin before unrolling over the baking dish. Press the dough gently into the dish as well as around the edges. 
Pressing Dough onto Dish
Cut the excess dough from the edges. Make sure the edge of the dish is well covered with dough, because it may shrink a bit during baking. If you have any tears in the pastry, use some of the excess dough to patch them together.
Flattening Pastry with Fork
Using a fork, lightly prick a few holes in pastry. This will prevent the crust from rising and bubbling up when baking. This has happened to me in the past, even though I used weights while baking. Then, using the tines of the same fork, flatten the pastry evenly on the rim of the dish.
Pastry Flatten on the Rim
Cover the pastry with aluminum foil and weight with beans, rice or with weights. I usually use rice. 
Covering Pastry with Aluminum Foil, Weighted with Rice
Bake the crust for 18 minutes. Once baked, remove the weights and aluminum foil in one swoop, by just lifting the aluminum foil, by the edges with the weights. Place the dish back in the oven to allow the crust to dry out a bit and get golden brown for another 10 minutes. Remove from the oven and allow to cool on a cooling rack.
Baked Crust
Once the crust has cooled, heat a skillet over medium high heat. 
Bacon cut in 1/4 inch slices
Cut 4 slices thick cut smoked bacon in ¼ inch slices. Toss the bacon slices in the heated skillet and allow the fat to render and the bacon gets crispy. This can take 4 – 5 minutes. When crispy, remove from skillet and place on paper towel lined plate to absorb any excess fat.
Bacon Bits 
Pre-heat the oven to 350° Fahrenheit.
Grated Gruyere
Grate 1 cup Gruyère.

Eggs, Egg Yolk, Salt, Pepper, Nutmeg, Whole Milk and Heavy Cream
In a large bowl, whisk together 2 whole eggs and 2 yolks, ⅛ teaspoon nutmeg, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 cup whole milk and ½ cup heavy cream.
Adding to Egg Mixture, Cheese and Bacon Bits
I then add the cheese and the bacon bits and mix together before pouring into the cooled crust.
Covering Edges with Aluminum Foil
Cover the edges of the crust with aluminum foil. Bake the quiche for about 25 minutes before removing the foil from the edges and bake for 5 more minutes before taking the quiche out of the oven.

To test the quiche, stick a knife or a bamboo stick in the middle and if it comes out dry, then it’s done. If it still jiggles a little bit, don’t worry. It will set by the time it is cooled. Let cool and serve at room temperature.

A Slice of Quiche Lorraine with Baby Greens Tossed with Vinaigrette
This serves 6. Voilà. A slice of quiche with baby greens tossed with vinaigrette and a glass of sauvignon blanc can also be served as light lunch or supper.  Enjoy!

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