Quiche Lorraine

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 3/4 cups all-purpose flour
• 2/3 cup margarine (refrigerated)
• 13 eggs
• 1 cup sour cream
• bacon, thick sliced smoked, cooked, drained & diced
• 1 pinch salt
• 1/4 teaspoon pepper (to taste)
• nutmeg, grated

Recipe

• 1 preheat oven to 400 degrees farenheit.
• 2 grease a 10-inch fluted loose-bottomed tart or quiche pan.
• 3 crust: sift the 1 3/4 cups flour and salt into a large bowl; add margarine and rub in with your fingertips until the mixture resembles bread crumbs. add 1 egg yolk and a little cold water (about 2-3 tablespoons) and mix with a flexible bladed knife until the dough just starts to come together. bring the dough together with your hands and shape into a ball. you can also make the dough in a food processor using the pulse button. wrap the dough in plastic wrap and refrigerate for one hour. roll out the pastry into a circle on a lightly floured surface and use to line a tart pan. trim the edge and pinch around the pastry edge to make an even border raised slightly above the rim of the pan. slide onto a baking sheet and put in the refrigerator for ten minutes.
• 4 place thick sliced smoked bacon (diced) over pastry dough. bake crust in oven at 400 degrees f for 10 - 15 minutes. remove.
• 5 beat: 8 egg yolks, pepper, nutmeg and sour cream.
• 6 whip: 4 egg whites and salt to stiff (not dry) peaks.
• 7 fold egg whites into the yolk mixture and pour over the pie crust and bacon shell.
• 8 reduce oven temperature to 350 degrees f. bake for 30 - 40 minutes or until knive comes clean when inserted in center. allow to rest in pan for 5 minutes before serving.