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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

QUICHE LORRAINE

Serves: 8

makes 1 (8 1/4-by 2 -inch) deep dish quiche pan with fluted rim.

12 ounces bacon
8 ounces pie crust
6 large eggs
2 1/2 cups light cream
to taste salt and ground pepper
1/8 teaspoon grated nutmeg
1 1/2 cups coarsely grated Gruyere cheese or Swiss Emmenthal cheese

Cut bacon crosswise into 3/4-inch pieces Preheat oven to 375 degrees. Set a baking sheet on lowest rack.
In a skillet, cook the bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to paper towels to drain.
On a floured surface, roll out the pastry to fit the bottom and sides of the quiche pan.
In a mixing bowl whisk eggs until combined well and add cream, salt, pepper, and nutmeg.
Pour filling through a fine sieve into pastry shell. Sprinkle bacon evenly over filling and top with Gruyere.
Bake quiche on heated baking sheet in oven 40 minutes, or until a knife inserted in center comes out clean.
Transfer quiche to a rack. Cut into portions and serve hot.


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