Quiche Lorraine

Ingredients

• Pastry for a one-crust 9-inch pie (see pastry recipe)
• 4strips bacon
• 1onion, thinly sliced
• 1cup Gruyère or Swiss cheese, cubed
• ¼cup grated Parmesan
• 4eggs, lightly beaten
• 2cups heavy cream or 1 cup each milk and cream
• ¼teaspoon nutmeg
• ½teaspoon salt
• ¼teaspoon freshly ground pepper
• Tabasco sauce to taste

Preparation

1. Heat the oven to 400 degrees.

2. Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.

3. Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.

4. Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.

5. Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

6. Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

7. Strain the cream mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.

8. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 50 minutes. Remove to a wire rack. Let stand 5 or 10 minutes before serving. (New York Times Cooking)