Quiche Lorraine
Summer 2001


For the dough:
1 cup all-purpose flour
4oz. cold butter
2oz. very cold water
1 pinch salt

For the filling:
5 eggs
1 pint cream
white pepper (season to taste)
3oz. grated Swiss cheese
3oz. bacon, diced
4oz. ham, diced

For making the dough:

Dice butter and mix with flour. Mix to a cornmeal consistency. Add salt. Slowly add the cold water. Make sure to not overmix the dough. Place in refrigerator and let dough rest for 1 hour. Remove from refrigerator and roll out dough to 1/8th of an inch. Put dough into a 2-inch deep tart mold.


For making the filling:

Preheat oven to 350°. Dice bacon and sauté in a frying pan for 3 minutes. Set aside to let cool. Dice ham. Break eggs into mixing bowl, add cream and pepper. Mix very well with whisk (whisk for at least 1 minute.) Put bacon and ham in bottom of tart mold on top of the dough. Add Swiss cheese. Pour in egg mixture. Put quiche in oven for 40-45 minutes. *Use a knife to test for doneness. Check by sticking a knife in the center of the quiche. If the knife comes out clean, quiche is cooked through. Let quiche cool for 5-10 minutes before serving.


*If your tart mold is more shallow, reduce cooking time.