Quiche Lorraine

Print Recipe
 Quiche Lorraine
Servings
slices of quiche
Servings
slices of quiche
Ingredients
1 cup heavy cream
3 egg yolks
2 oz comte-gruyere cheese
1 pinch black pepper and salt, to taste
2 oz chopped smoked apple bacon
1 oz chopped onions
1 cup all purpose flour
1 whole egg
2 oz melted butter
½ cup water, room temperature
Wine Pairing
Gamay
Instructions
PREHEAT oven to 300 degrees.
COMBINE all flour, whole egg, melted butter and water in a bowl.
MIX by hand until desired dough consistency is reached.
COAT pie dish with non-stick vegetable spray. Press dough evenly into dish.
PLACE in oven for 15 minutes. Remove and set aside.
SAUTEÉ bacon and onions together in pan until onions are golden brown. Slowly add cream, egg yolks, cheese and black pepper into pan.
WHISK together.
FILL crust with mixture and place in oven for 1½ hours or until shells are golden brown color.
Ingredients
1 cup heavy cream
3 egg yolks
2 oz comte-gruyere cheese
1 pinch black pepper and salt, to taste
2 oz chopped smoked apple bacon
1 oz chopped onions
1 cup all purpose flour
1 whole egg
2 oz melted butter
½ cup water, room temperature
Wine Pairing
Gamay
Instructions
PREHEAT oven to 300 degrees.
COMBINE all flour, whole egg, melted butter and water in a bowl.
MIX by hand until desired dough consistency is reached.
COAT pie dish with non-stick vegetable spray. Press dough evenly into dish.
PLACE in oven for 15 minutes. Remove and set aside.
SAUTEÉ bacon and onions together in pan until onions are golden brown. Slowly add cream, egg yolks, cheese and black pepper into pan.
WHISK together.
FILL crust with mixture and place in oven for 1½ hours or until shells are golden brown color.

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