How to Make Quiche Lorraine

Quiche is a savory custard tart, originally from northern France, where it's a popular lunch for farmers. Quiche Lorraine (from Alsace-Lorraine in France) has bacon and leeks, but you can put virtually anything in the filling. This recipe makes one quiche with 4-6 servings.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 Partially-baked Tart Dough
• Pinch Cayenne Pepper
• 2/3 cup grated Gruyere cheese
• 1 cup heavy creams
• 1/4 tsp white pepper
• 6-8 slices bacon
• 1 small leeks
• 1/2 tsp black pepper
• 1/3 tsp salt
• 3 eggs

1. Heat the oven to 375 degrees F.
2. Pat the tart dough or premade shell into a shallow pie plate and prebake until just set, about 15 minutes.
3. Trim the root and dark green parts off the leek and discard them. Slice the remaining white and light green part in half lengthwise and rinse between the layers. Slice it in thin pieces. You should have about a cup and a half.
4. Heat a skillet over medium heat and fry the bacon slowly until nice and crisp.
5. Transfer to paper towels to drain.
6. Spoon off enough of the rendered bacon fat to leave about a tablespoon or so in the skillet. Sauté the leeks in the same skillet until tender. You should be left with about ¾ cup or less of cooked leeks.
7. While the leeks cook, crumble the bacon with your fingers and scatter it on the bottom of the crust.
8. When the leeks are done, scatter them over the crust, too.
9. Beat together the eggs, cream, salt and peppers until well blended, then beat in the cheese.
10. Carefully pour this mixture into the tart shell and bake it for about 30-40 minutes. Test for doneness by shaking the pan; the eggs should be firmly set.

Tips & Warnings

• You can make the tart dough from scratch (see "How to Make a Tart Crust" in Related eHows) or use a ready-made pie shell. If you're using a premade shell, trim the sides so they are only ¼-inch or so above the level of the filling. If using the eHow recipe, be sure to omit the sugar.