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Quiche Lorraine

(by Penelope Rowlands)


1 3⁄4 c. flour

8 T. unsalted butter, plus additional 1 T. cut into small pieces

1 t. salt, divided

3 eggs

3⁄4 c. grated Gruyère cheese

1⁄2 c. heavy cream

1⁄2 c. milk

1⁄4 t. cayenne

1⁄4 t. freshly grated nutmeg

Freshly ground black pepper, to taste

3 slices bacon, finely chopped

Place flour, 8 T. butter, and 1/2 t. salt in a bowl.

Rub the mixture together with your fingers until pea-size crumbles form.

Add 1 egg and 1 T. ice-cold water, stirring until dough forms.

Knead dough briefly until it is smooth, then shape into a disk.

Wrap in plastic and chill for 1 hour.

Whisk together remaining 2 eggs, cheese, cream, milk, cayenne, nutmeg, 1/2 t. salt, and pepper to taste in a bowl.

Cook bacon in an 8-in. skillet over medium heat to render its fat, about 12 minutes; cool.

Add to egg mixture; set filling aside.

Roll the dough into a 13-in. circle and transfer to a 11-in. tart pan with a removable bottom, pressing into bottom and sides.

Trim excess dough; chill for 30 minutes.

Preheat oven to 375 F.

Prick bottom of dough with a fork; cover with parchment paper, fill with dried beans, and bake until set, about 20 minutes.

Remove paper and beans; bake until light brown, about 15 minutes.

Reduce oven temperature to 325 F.

Pour filling into crust and add dot with additional 1 T. butter.

Bake for about 20 minutes, until puffed and browned slightly.

Serves 6 - 8.


(Read The Coming of Quiche, the story that accompanies this recipe.)

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