- Basic Pastry Dough for a single crust pie
- 1/2 lb bacon (8 slices) cut crosswise into 1/2 inch wide pieces
- 4 large eggs
- 2 large egg yolks
- 2 C heavy cream
- 1 C whole milk
- 1 tsp salt
- 1/8 tsp freshly grated nutmeg
Roll out dough on a lightly floured surface with a floured rolling pin into 13 inch round. Fit into a 9.5 inch deep dsih or 10 inch regular pie plate. Trim excess dough, leaving a 1/2 in overhang. Turn edge under itself and crimp decoratively. Prick shell in several places with a fork and refrigerate, covered for 30 minutes.
Put a rack in the middle of the oven and preheat to 375
Line shell with foil and fill with pie weights. Bake for 20 minutes. Remove foil adn weights and bake shell until golden brown, about 10 minutes more. Transfer to a rackt o cool.
Meanwhile, cook bacon in a 12 inch heavy skillet over moderate heat, stirring occasionally until crisp, about 8 minutes. With a slotted spoon, transfer to paper towels to drain.
Whisk together eggs, yolks, cream and milk in a large bowl, then whisk in salt and nutmeg. Pour into baked pie shell and sprinkle with bacon.
Bake quiche until browned and puffed, 35-40 minutes (center will still be slightly wobbly, but not liquid). IF edges of shell are browning too quickly, cover with a pie shield or foil during last 10 minutes of baking.
Serve warm or at room temperature.
Variation: SPINACH QUICHE LORRAINE: bring 1/2 inch salted water to a boil ina large pot. Add 10 oz spinach (coarse stems discarded), reduce heat and simmer, covered, until wilted, 2-3 minutes. Drain in a colander and rinse under cold water to stop the cooking. Squeeze handfuls of spinahch to remove excess water, then stir into the egg mixture.
Gourmet