Quiche Lorraine

<img One of my favorite dishes to make on the weekends is this traditional quiche.  In France, every region has it's version of "The" quiche and the different fillings are as varied as you have cooks.  The basic filling of the quiche always remains the same and you can pretty much dump everything that suits your fancy into the custard.  Just make sure that the ingredients you use do not release too much water during cooking (zucchini, tomatoes) or it will liquify your egg custard and make a hot mess of your quiche when you try to serve it.  Good combinations are:

• leeks, onions, bacon and madrigal
• scallops, shrimp, crab and mushrooms - Add a little curry and red pepper to the custard to make it interesting.
• Onions cooked down to caramelized, ham and sharp gruyere

Here is the classic recipe:

Quiche Lorraine

Ingredients

• 1 cup + 1 Tbsp all purpose flour
• 1 stick butter
• 1 tsp salt
• 1 egg yolk
• 2 Tbsp milk
• 1 lb thick sliced bacon
• 4 large eggs
• 2 cups crème fraîche or heavy whipping cream
• 1 cup shredded Gruyère cheese

Instructions

1. In a food processor, place the flour, salt and butter cut into 8 pieces.  Pulse until mixture resembles coarse meal.  Add egg yolk and milk and pulse until the mixture forms a ball.  Use the dough to line a tart pan with removable bottom.
2. Heat a large skillet over high heat.  Place the bacon in the skillet and cook over high heat, 5 to 7 minutes, until nicely browned.  Drain on paper towel.
3. Break the eggs into a large bowl.  Whisk in the crème fraîche. 
4. Arrange the bacon in the crust and scatter the cheese over the top.  Pour in egg-mixture.  Bake 30 to 45 minutes until the top is golden brown and the custard shown no evidence of uncooked eggs.  Let cool slightly before cutting into wedges.  This quiche is also delicious served cold.