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Quiche Lorraine
Bacon, cheese, custardy filling
retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Preheat oven to 350°F.
- Cook bacon until crisp. Drain.
- Scatter bacon and cheese in pie crust.
- Whisk eggs, cream, milk, nutmeg, ½ tsp salt, ¼ tsp pepper.
- Pour custard into crust.
- Bake until center is just set and jiggles slightly, .
- Cool before slicing.
Notes
- Blind-baking prevents soggy crust.
- Custard should jiggle like jello when done.
- Don't overbake.
Adapted from America's Test Kitchen