Quiche Lorraine Ekleyen: Barracuda | eklenme tarihi: 12 Şub 2002


PASTRY:<BR>1 1/3 cups flour<BR>1 stick sweet butter<BR><BR>FILLING:<BR>1/4 lb. bacon, cut in 1 inch pieces, cooked until crisp<BR>1/4 lb Swiss cheese, grated<BR>4 eggs<BR>2 cups heavy cream<br><br><BR>1 teaspoon salt<BR>3 tablespoons cold water<BR><BR><BR>1 1/2 teaspoons salt<BR>1/4 teaspoon white pepper<BR>1/4 teaspoon nutmeg


Mix flour and butter in a bowl with your fingertips. Add salt and water and knead only until dough is well mixed. Dough should be made 12 hours ahead. Cover with a wet towel and place in the refrigerator.<BR><BR>Roll the dough until it is 1/8 inch thick and line four 4-inch pie pans. Then line the pastry shell with foil and raw beans. Cook the shells in a 325 degree oven for 15 minutes. Discard the foil and beans.<BR><BR>Sprad the bacon on the bottom of the half cooked pastry shells. Beat the cream with eggs, salt, pepper, nutmeg and cheese. Pour mixture into pastry shells.<BR><BR>Place in a preheated 400 degree oven for 15 to 20 minutes or until the quiche rises and the top browns.<br><br>Serve warm.<br><br>