Alfred Hitchcock's Quiche Lorraine © 1953

Grate Swiss cheese until you have one cup of it. Fry a dozen strips of bacon until crisp, but don't overcook it. Break or cut into small pieces.
Break four whole eggs into a bowl and add them to 2 cups of cream (thick or thin), a pinch of nutmeg, a pinch of sugar, three quarters teaspoon of salt, a big pinch of cayenne pepper and plenty of ground pepper. Beat with rotary beater just long enough to mix thoroughly.
Now rub a little soft butter over the surface of the pastry and sprinkle the bacon over the bottom, sprinkle the cheese over the bacon and pour the egg mixture over all. Place in preheated oven and bake 10 to 15 minutes. Then reduce the temperature to 300º and continue cooking until an inserted knife comes out clean, showing the custard has set (about 25 to 30 minutes). If it is not a light golden brown on top, lace under a hot grill for a second before serving piping hot.
*To save time, you can bypass making the crust from scratch and purchase a premade crust, brushing it with melted butter.
Stars in the Kitchen
0 Comments:
Post a Comment
<< Home