Quiche Lorraine

Recipe By: David Rosengarten
Serving Size: 8
Categories: Appetizers


Pastry Dough
1 1/2 cups Flour
1/2 teaspoon Salt
7 tablespoon Cold unsalted butter; cut small pieces
2 tablespoon Cold vegetable shortening
1 Egg yolk; mixed with
3 tablespoon Ice water
Grated Parmigiano-Reggiano; optional

Filling And Custard
1/2 pound Slab bacon; cut 1" by 1/4"
lardoons
2 cups Heavy cream
3 Eggs
1 Egg yolk
Freshly-grated nutmeg; to taste
Salt; to taste
Freshly-ground black pepper; to taste
1 cup Freshly-grated Gruyere cheese
Finely-minced parsley; for topping
Finely-crumbled bacon; for topping

In a bowl combine flour and salt. Blend in butter and vegetable
shortening until it resembles coarse meal. Add egg yolk mixture,
tossing dough until it is just moistened and comes together. Shape
dough into a disk and wrap in plastic wrap. Chill dough for 30
minutes. Preheat oven to 375 degrees. Lightly butter a 10- to
12-inch quiche pan, preferably black steel with a false bottom. Roll
out dough on a lightly floured surface to a circle 2 inches larger
than pan. Fit dough into pan. Sprinkle edges of dough with
Parmigiano-Reggiano and fold them over into the pan to form a loose,
rustic edge. Prick bottom of pan all over with a fork and line with
waxed paper. Weight with beans. Blind bake shell for 10 minutes.
Remove beans and paper and bake for 5 minutes more. Remove shell from
oven while you prepare filling and custard. Heat a skillet over
medium-high heat. Add bacon and cook until golden brown. Drain on
paper towels. Boil cream in a saucepan for 1 to 2 minutes until
lightly thickened. Cool completely. In a bowl whisk together cooled
cream, eggs, egg yolk, nutmeg, salt and pepper to taste. Scatter
bacon and Gruyere in bottom of quiche shell. Place on a baking sheet
and carefully pour custard over filling. Bake for 30 to 35 minutes or
until center is puffed and golden. Serve sprinkled with parsley and
bacon. This recipe yields 8 to 10 servings.

Recipe Source:TASTE with David Rosengarten
From the TV FOOD NETWORK - http://www.foodtv.com




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