Basic Professional French Cooking

Quiche Lorraine

Ingredients

Pâté Brisée Salée

100 g Flour

50 g Butter

3 g Salt

.5 Egg

5 ml Water

5 g Butter for tart ring

25 g Flour for tart ring

Garnish

50 g Slab Bacon, lardons

10 g Vegetable Oil

50 g Gruyere Cheese, grated

Custard

1/8 liter Milk

1/8 liter Cream

1 Egg

1 Egg Yolk

Salt and Cayenne Pepper

Nutmeg

Parley Sprigs for garnish

1 Egg for egg wash

Procedure

1. -Make Pâté Brisée Salée and let rest for 30 minutes.
   

2. -Roll out the dough and place is a small tart ring. Decorate borders and refrigerate until cold.
   

3. -Peel and finely slice the onions, reserving 1/2 onion for garnish.
   

4. -Cook the bacon in oil until lightly brown. Remove and reserve.
   

5. -Make and season the custard
   

6. -Cook the tart shell a blanc. Remove from the oven and spread the cheese and bacon on the bottom. Pour the custard mixture over it.
   

7. -Bake at 325 F for about 30 - 35 minutes. 2/3 of the way through the baking, remove the ring and brush the crust with egg wash.
   

8. -Serve warm in wedges, garnish with parsley sprigs.

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