Ingredients
1 quiche pastry
8 slice bacon
8 oz gruyére cheese
CUSTARD
1 cup whipping cream
4 egg yolks
1 pinch salt
1 pinch cayenne
1 pinch nutmeg
1 cup table cream*
1 whole egg
2 egg yolks
1 pinch salt
1 pinch cayenne
1 pinch nutmeg
Directions
Fry bacon until very crisp. Drain on paper towels. Slice cheese. Fill
prepared quiche shell with overlapping slices of cheese and bacon.
Pour on custard. Bake in preheated 375 F oven 35 to 45 minutes, or
until custard is puffed and tests completely done and pastry is
nicely browned. Allow to rest five minutes before serving.
Note: Sometimes in France, blanched salt pork cut into julienne
strips is substituted for the smokier tasting bacon.
Custard: blend ingredients together and use as directed in quiche
recipe.
*If table cream is not available, use 1/2 cup whipping cream and 1/2
cup half & half.
Variation: Fill shell with tiny cubes of ham and Gruyére cheese.
Variation: Substitute slices of well aged Cheddar or domestic Munster
for Gruyére.
Servings: 6 servings
Classic Quiche Lorraine Recipe brought to you by Recipe Ideas
Categories: Quiche
The History of Recipes
Academics have traced the existence of recipes back into distant history, certainly as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these ancient cookbooks were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there are a couple of recipe books published in the 1300s : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the curry that we all know today, but rather descriptions of the types of meals served to the rich people of those days. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, such as basil and rosemary. These new foods and tastes prompted a torrent in manuscripts on food, the majority of which still exist in private collections. Over the next few centuries, the wealthy families of Wesstern Europe competed to serve the most extravagent banquests, and as a result cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Classic Quiche Lorraine recipe.
