12722 Makes 4 to 6 servings Wed Aug 06 07:55:47 -0700 2008 Tue Feb 03 00:01:32 -0800 2009 Licensed http://www.chow.com/recipes/12722 Tue, 03 Feb 2009 08:01:32 GMT Originally made with a bread dough crust and cooked in a baker's oven, quiche was traditionally served after a regional dish of suckling pig in aspic on May Day in the French province of Lorraine. Today, quiche lorraine is probably France's most famous bacon preparation in all its many guises, and I must say that there's still really nothing more delectable for brunch than a golden, custardy quiche studded with premium bacon and served with a good salad and plenty of Beaujolais. I admit I'm as guilty as the next cook when I sometimes add a little grated Gruyère cheese, diced onions, or herbs to my quiche, but when I'm determined to make the dish as authentic as possible, I do go out of my way to acquire real French smoked bacon (lard fumé) or beautifully cured rolled pork breast (ventrèche). Otherwise, I use fairly lean slab bacon. Do note that any quiche lorraine should be served warm, not hot, after it's had a while to set properly. This quiche is even good cold.

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Lightly butter a 9- to 10-inch tart pan or pie plate and set aside.

To make the pastry, combine the flour and butter in a mixing bowl and rub with your fingertips till particles the size of peas form. Add 2 tablespoons of the water and, using your fingertips, mix as quickly and lightly as possible till the dough is smooth, adding more water as needed. (Do not knead.) Wrap the dough in plastic wrap and chill till firm, 20 to 30 minutes.

Preheat the oven to 375°F.

On a lightly floured surface, roll out the dough wide enough to fit the prepared tart pan and press it onto the bottom and sides of the pan. Prick the dough all over with a fork, crimp the edges, and bake till golden, about 20 minutes. Let the pastry shell cool on a wire rack.

For the filling, melt the butter in a large skillet over moderate heat, add the bacon, and stir till browned, about 7 minutes. Drain on paper towels, then sprinkle evenly over the bottom of the pastry shell. In a bowl, whisk together the cream, eggs, salt and pepper, and nutmeg till well blended, pour the mixture over the bacon, and bake till the filling is set and the quiche is puffy and golden brown, 30 to 35 minutes. Serve warm.

]]> http://www.chow.com James Villas 50 Main 1¾ cups all-purpose flour

]]> 12 tablespoons (1½ sticks) butter

]]> 1 teaspoon salt

]]> 2 to 3 tablespoons ice water

]]> 1 tablespoon butter

]]> ½ pound slab bacon, rind removed, diced

]]> 1½ cups heavy cream

]]> 3 large eggs

]]> Salt and freshly ground black pepper to taste

]]> Pinch of grated nutmeg

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