Quiche Lorraine

1. 1

   Preheat oven to 400 degrees Farenheit.

2. 2

   Grease a 10-inch fluted loose-bottomed tart or quiche pan.

3. 3

   CRUST: Sift the 1 3/4 cups flour and salt into a large bowl; add margarine and rub in with your fingertips until the mixture resembles bread crumbs. Add 1 egg yolk and a little cold water (about 2-3 Tablespoons) and mix with a flexible bladed knife until the dough just starts to come together. Bring the dough together with your hands and shape into a ball. You can also make the dough in a food processor using the pulse button. Wrap the dough in plastic wrap and refrigerate for one hour. Roll out the pastry into a circle on a lightly floured surface and use to line a tart pan. Trim the edge and pinch around the pastry edge to make an even border raised slightly above the rim of the pan. Slide onto a baking sheet and put in the refrigerator for ten minutes.

4. 4

   Place thick sliced smoked bacon (diced) over pastry dough. Bake crust in oven at 400 degrees F for 10 - 15 minutes. Remove.

5. 5

   BEAT: 8 egg yolks, pepper, nutmeg and sour cream.

6. 6

   WHIP: 4 egg whites and salt to stiff (not dry) peaks.

7. 7

   Fold egg whites into the yolk mixture and pour over the pie crust and bacon shell.

8. 8

   Reduce oven temperature to 350 degrees F. Bake for 30 - 40 minutes or until knive comes clean when inserted in center. Allow to rest in pan for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.