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Cooking Method
Preheat the oven to 425º
F.
If you use a home made pie crust...
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Roll out the pastry to fit a 10½
inch glass or metal pie plate.
-
Crimp the edges, poke the bottom
with a fork or the tip of a sharp knife, and place the pastry in the
freezer for 30 minutes.
If you use a Deep Dish Frozen...
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Then remove
it from the freezer and poke the bottom with the tip of a sharp knife.
-
Line the pastry with aluminum foil and pastry weights and bake in the
bottom third of the oven until the pastry is golden at the edges, about
15 minutes.
-
Remove from the oven and remove the aluminum foil and pastry weights.
-
Return the pastry to oven to bake until the bottom is golden, an
additional 5 minutes.
-
Remove from the oven and reserve.
Cut the bacon slices in half, lengthwise, and crosswise into ¼-inch
thick slices.
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Place these in a heavy pan over medium heat and cook
the bacon until it is crisp.
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Drain it on a paper-towel covered
plate, and sprinkle it over the pre-baked pastry before adding the
custard.
In a medium-sized bowl, whisk together the eggs, cream, and the milk
until thoroughly blended.
-
Season with the salt and pepper, in the
center of the oven then add the cheese and stir until it is blended.
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Turn the mixture into the prebaked pastry, and spread out the cheese
evenly over the bottom of the pastry.
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Sprinkle the top with nutmeg
if you've used a Swiss-type cheese.
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Reduce oven temperature to 350
degrees F.
-
Bake in the center of the oven until the filling is
golden and puffed, and is completely baked through, about 30 minutes.
To test for doneness, shake the
Quiché.
-
If it is solid without a
pool of uncooked filling in the center, it is done.
-
You may also
stick a sharp knife blade into the center of the filling and if it comes
out clean, the quiche is baked through.
Remove the
Quiché from the oven and serve immediately. |
