Quiche Lorraine

Pie Crust

• 1½ cups sifted flour

• ⅔ stick butter, cut into small pieces

• ¼ teaspoon salt

• 4 tablespoons cold water

1. Place the flour, salt, and chilled butter pieces in a bowl and cut with a pastry blender until the mixture has the texture of cornmeal.

2. Sprinkle the cold water quickly over the surface, mix with a large spoon, and pull the dough together lightly. Gently shape into a ball with your fingers, and place the dough in the refrigerator. Let stand 20 to 30 minutes before rolling it out.

3. Lightly flour the rolling pin and board and roll out the dough to fit into an 11” x 8” baking pan or an 11” pie dish. Roll up the dough onto the pin and then carefully unroll it over the pie dish, shaping it gently into the bottom and sides. Cover the pie dish with waxed paper and return it to the refrigerator while you prepare the filling.

4. Preheat the oven to 375°F.

Filling

• ½ pound bacon

• ½ pound Gruyère cheese (not processed), finely grated

• 3 eggs

• 1 pint heavy cream

• ⅛ teaspoon cayenne pepper

• ½ teaspoon salt (or to taste)

1. Place the bacon slices in a flat baking pan and set it in the middle rack of the preheated oven and cook about 15 minutes or until the bacon is light brown. Place the cooked bacon on paper toweling to drain.

NOTE: Don’t cook the bacon too far in advance; otherwise the flavor will go stale and it won’t crumble easily.

2. Lower the oven temperature to 350°F.

3. Beat the eggs lightly. Stir in the cream, salt, and cayenne. Mix well and strain.

4. Sprinkle the grated cheese over the surface of the dough. Spoon in the custard carefully so as not to disturb the cheese. Crumble most of the bacon over the custard, reserving a bit for the final garnish.

5. Bake the quiche in the center of the oven for 25 minutes, or until the custard is set and lightly browned.

6. Remove the tart from the oven. Crumble the remaining bacon over the surface.

7. Let the quiche rest for 10 to 12 minutes. This will make it easier to slice. Serve warm.