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Quiche Lorraine
Recipe Courtesy of Reasor's
  • 1 1/3 cups Flour
  • 1 Stick Sweet Butter
  • 1/4 pound Bacon, cut into 1 inch pieces, cooked until crisp
  • 1/4 pound Swiss Cheese, grated
  • 4 Eggs
  • 2 cups Heavy Cream
  • 1 teaspoon Salt, for dough
  • 3 tablespoons Cold Water
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon White Pepper
  • 1/4 teaspoon Nutmeg

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  1. Mix flour and butter in a bowl with your fingertips. Add salt and water and knead only until dough is well mixed. Dough should be made 12 hours ahead. Cover with a wet towel and place in the refrigerator.
  2. Roll the dough until it is 1/8 inch thick and line four 4-inch pie pans. Then line the pastry shell with foil and raw beans.
  3. Cook the shells in a 325° oven for 15 minutes. Discard the foil and beans.
  4. Spread the bacon on the bottom of the half cooked pastry shells.
  5. Beat the cream with eggs, salt, pepper, nutmeg and cheese. Pour mixture into pastry shells. Place in a preheated 400° oven for 15 to 20 minutes or until the quiche rises and the top browns.
Prep Time: 30 minutes
Cook Time: 30 minutes