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Eugenie Kitchen
In a
mixing bowl, break in the eggs
And beat rigorously for one minute.
Then whisk in heavy cream
and milk.
Then add in salt,
ground nutmeg,
and freshly ground pepper.
And stir until combined.
If you are not sure, don't add too much salt
because the bacon filling is already salty enough.
In a skillet,
without oil,
cook the bacon until lightly crisp.
Today I used smoked pork,
which I love so much.
In France they use "lardon."
When cooked, drain on paper towels.
In the tart shell, which is baked for 20 minutes.
Spread evenly grated cheese.
I used "fromage Emmental",
Swiss cheese.
Then place the bacon.
And pour the egg filling on top.
Bake for 30 to 35 minutes at 360 degrees F.
or until golden and puffed.
Let cool on a wire rack for about 20 minutes.
Voila!
Quiche Lorraine
The crust is firm and the custard is smooth and velvety.
Bon appetit!
Haha.
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Like what I'm doing, what I'm reading, the weather,
what I am eating.
It's very convenient to share at Twitter.
So, see you there?
Thank you for watching.
Bye for now!