Quiche Lorraine served with Fresh Fruit Medley

Quiche Lorraine served with Fresh Fruit Medley

Ingredients:

• Pastry for a one-crust 9-inch pie
• 5 strips bacon
• 1 onion, thinly sliced
• 1 cup Gruyere or Swiss cheese, shredded
• ¼ cup shaved Parmesan
• 4 eggs, lightly beaten
• 2 cups heavy cream
• ¼ tsp. nutmeg
• ½ tsp. salt
• ¼ tsp.ground pepper
• ½ tsp. hot sauce

Directions:

1. Heat the oven to 400 F.
2. Line a 9-inch pie plate with the pastry. Build a high rim for crust. Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake for 10 minutes.
3. Reduce the oven heat to 375 F.
4. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
5. Cook the bacon and remove it from the skillet. Pour off all but one tablespoon of the fat in the skillet. Cook the onion until transparent.
6. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
7. Combine the eggs, cream, nutmeg, salt, pepper and hot sauce to taste. Pour the mixture over the cheese mixture.
8. Slide the pie onto a baking sheet. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 50 minutes.
9. Remove to a wire rack. Let stand for 10 minutes before serving.