QUICHE LORRAINE - JULIA CHILDS

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The proportions never vary. Every 1/2 cup of liquid includes 1 egg. For example, for a nine inch quiche, whisk 3 large eggs in a 4-cup measure and when blended, pour in enough milk to reach the 1 1/2 cup mark. If, in the midst of battle, you find that you need more custard, whisk 1 egg in a measure and pour in milk to the 1/2-cup mark.

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Ingredients

  • Partially cooked pastry shell:
  • 3 to 4 3 to 4 4 ounces of bacon
  • 1 1 1 quart (4 cups) of water
  • 8-inch 8-inch One 8-inch partially cooked pastry shell
  • 3 3 3 eggs
  • 1 1/2 1 1/2 1/2 cups whipping cream
  • 1/2 1/2 1/2 teaspoon of salt
  • Pinch Pinch of nutmeg
  • Pinch Pinch of pepper
  • 1 to 2 1 to 2 2 tablespoons of butter cut into pea-sized dots

Preparation

Step 1

1.Preheat the oven at 375ºF degrees.
2.Cut bacon into pieces about an inch long and ¼ inch wide. Simmer for 5 minutes in the water. Rinse them in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon into bottom of pastry shell.
3.Beat the eggs, cream and seasoning in a mixing bowl until blended. Check seasonings. Pour into pasty shell and distribute the butter pieces on top.
4.Set in upper third of preheated oven and bake for 25 to 30 minutes, or until the Quiche has puffed and browned. Slide Quiche onto a hot platter and serve.

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