Quiche Lorraine

  • Servings: 8


for pie crust:
2 cups 1½ Tablespoons (250 g) flour
pinch of salt
1 egg
½ cup 1 Tablespoon (125g) unsalted butter, cut into small pieces
1-2 Tablespoons (15-30 ml) ice water
for the filling:
7.1 ounces (200g) good bacon, cut into small cubes
7.1 ounces (200g) Gruyere, cut into small cubes
4 eggs
¾ cup 2 Tablespoons (200 g) heavy cream
2 tablespoons (30 ml) creme fraiche (or sour cream)
black pepper
pinch of caraway


For Full Recipe Details Go Here: http://www.mykitchenintherockies.com/2013/08/25/quiche-lorraine/