Quiche Lorraine

Name: Quiche Lorraine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 pie crust, 9-10-inch; 1/4 lb bacon or 1/4 lb pancetta, finely diced; 1 large leek, sliced washed and dried; 1 tablespoon butter; 3 large eggs; 1 cup half-and-half or 1 cup milk; 1/4 teaspoon grated nutmeg; 1/4 teaspoon ground mustard; kosher salt; fresh ground black pepper; 1/2 lb gruyere, grated; 2 tablespoons grated parmesan cheese

Submitted by DrGaellon

"My variation on this classic."

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Ready In:: 1hr 15mins
Ingredients:: 12
Serves:: 6

ingredients

1 pie crust, 9-10-inch
¹⁄₄ lb bacon or 1/4 lb pancetta, finely diced
1 large leek, sliced washed and dried
1 tablespoon butter
3 large eggs
1 cup half-and-half or 1 cup milk
¹⁄₄ teaspoon grated nutmeg
¹⁄₄ teaspoon ground mustard
kosher salt
fresh ground black pepper
¹⁄₂ lb gruyere, grated
2 tablespoons grated parmesan cheese

directions

Roll out pie crust. Place into a 9" pie plate, or a 10" tart pan with removable bottom. Blind bake crust in a preheated 350F oven for 10-15 minutes.
Fry bacon (or pancetta) in a skillet over medium heat until rendered and crispy, 4-6 minutes. Remove with a slotted spoon, leaving fat in pan.
Add butter to bacon fat until melted. Add leek and saute, stirring often, until soft but not browned, 4-5 minutes.
Beat eggs in a large bowl. Add half-and-half, nutmeg, mustard, a generous pinch of salt and black pepper. Whisk until blended.
Scatter bacon and leeks evenly across bottom of crust. Spread gruyere evenly across pan. Pour in custard mixture.
Sprinkle parmesan across custard. Bake in 350F oven 40-45 minutes until a knife inserted in center comes out clean. (If edges of crust become too brown, cover with foil). Let stand 10 minutes before slicing to serve.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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