Quiche Lorraine

Directions

1. Preheat the oven to 375 degrees.

2. Line a nine-inch pie plate or quiche pan with the pastry, build a rim up the edge, and flute it. This step is essential given the amount of mixture this recipe makes. If you use a tart pan or smaller quiche pan, expect extra custard.

3. Cover the bottom of the quiche pan with a round of parchment paper and add enough dried beans to partly fill the shell. Bake 10 minutes. This is called blind-baking and helps prevent a soggy base.

4. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside to cool for a few minutes. When cooled, use a pastry brush to lightly baste the shell along the edges with the egg wash. Use a paper towel to wipe up any pooled egg. Place the quiche pan on a small baking tray to make it easier to move into the stove.

5. Heat olive oil in a small skillet over medium low heat. Cook the pancetta until crisp and remove it to a plate with paper towel. Cook the shallot in the remaining oil for about two minutes, or until it is translucent and soft.

6. Arrange half the pancetta, shallots, and cheeses over the inside of the par-baked pastry.

7. In a bowl, whisk together six eggs, cream, nutmeg, salt, pepper, the rest of the pancetta and cheeses. Pour the egg mixture into the shell until it reaches the top. Carefully, slide the onto a baking sheet.

8. Bake the quiche until golden brown on top and the center is just firm to the touch- about 30-35 minutes. A toothpick inserted the center should come out clean. Remove from oven and allow to rest for 10 minutes before serving.

From Shawnie's class “Vive La France” (also taught in Perfect Pie Crust)