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1
Place the flour into a bowl and make a hollow in the middle of it.
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2
Add a pinch of salt, two eggs, and the butter.
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3
Knead everything together, forming a ball.
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4
Press the ball flat and form into a ball again.
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5
Wrap in plastic wrap and chill for 2 hours.
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6
Then roll out the chilled pastry to about 1/8 inch thick.
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7
Grease two 7 inch cake pans with butter.
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8
Or you can use a quiche mold.
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Line pans with pastry and trim the excess pastry if there is an overhang.
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10
You can make pretty crimped edges if you want, but in a 7 inch cake pan its more difficult than if you use a pie pan.
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11
Besides, I love the rustic look of the plain crust edge around this quiche.
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12
Prick the pastry all over with a fork, and preheat your oven to 430 degrees F.
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13
While the oven is heating, dice the bacon, and brown it lightly in a pan over medium heat.
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14
Then remove it from the pan and drain on paper towels.
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15
Beat the 4 eggs in a bowl, stir in the creme fraiche and season with nutmeg, pepper and a little salt.
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16
Dont go overboard.
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17
Add the salt sparingly.
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18
Remember bacon is salty.
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19
Go ahead and pre-bake your pastries a little, if you want.
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20
Put them into your preheated oven for 6 or 7 minutes.
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21
Then remove them from the oven and spread the diced bacon and grated cheese over the pastries, and pour the egg mixture over this.
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22
Bake in the oven for about 20 minutes.
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23
Place foil over the edges of the crusts after about 10 minutes to prevent excess browning.
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24
Serve hot, room temperature, or even cold!
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25
These quiches are small they serve only about 2.5 people each.
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26
Theyre thin rather than thick.
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27
They are more authentically French than some of the American quiches we eat here.
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28
I think its simplicity is what I love about it.
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29
Its just a few really good things blended together and baked in a shell!
