Recipe For Quiche Lorraine Pie

Bake in preheated oven for 8 minutes.

Recipe for quiche lorraine pie. In a large skillet over medium heat cook bacon until crispy 8 minutes. Scatter cooked bacon on pie crust with 1 cup gruyère and shallot. Bake 6 to 8 minutes or until lightly browned.

Wrap in plastic wrap and refrigerate for an hour or freeze for up to 6 months. Cool piecrust on a wire rack with preparing filling. Add the salt nutmeg and white pepper and mix it together.

Transfer to a paper towel lined plate to drain. Beat the eggs and cream together. Drain on paper towels then chop coarsely.

Gradually add 3 to 6 tablespoons of ice water tossing with a fork until dough holds together when pressed. Pour mixture into pie pan. Whisk eggs slightly beat in remaining ingredients.

Bake for 15 minutes at 450 f. Sprinkle bacon cheese and onion in pastry lined pie pan. Bake the pie shell for just a few minutes.

Reduce oven temperature to 350. Reduce oven temperature to 325 degrees f 165 degrees c. Roll pastry between sheets of baking paper until large enough to line a 25cm 10 inch round 3 5cm 1 inch deep loose based fluted tart tin.