Quiche Lorraine

1. 1

   Roll out pastry on lightly floured board to about 1/8-inch thickness.

2. 2

   Fit into a 9-inch pie pan; crimp edges.

3. 3

   Place a circle of foil inside pastry shell and partially fill with dry rice or beans.

4. 4

   Bake in 350 degree (175 C.) oven for 20 minutes.

5. 5

   Lift off rice and foil and return pastry to oven for 5 minutes.

6. 6

   Let cool.

7. 7

   Using a food processor, shred cheese using shredding disc; distribute over baked pastry shell.

8. 8

   Change to metal blade and process bacon until chopped; sprinkle over cheese.

9. 9

   Process eggs, cream and milk for 5 seconds; pour over bacon.

10. 10

    Sprinkle nutmeg or mace over filling (about 1/8 tsp (1 ml) or to taste).

11. 11

    Bake at 325 degrees (175 C.) for about 50 minutes or until a knife inserted in center comes out clean.

12. 12

    Let stand for 10 minutes before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.