Quiche Lorraine provides a creamy, savory breakfast that balances smooth cheese with a crisp pie crust and salty-sweet bacon. The recipe calls for prepared pie dough, dried beans or pie weights, bacon, eggs, half-and-half, salt, white pepper, nutmeg, and grated Swiss or Gruyere cheese. Serve slices with mixed fruit and an optional coffee cake or quick bread. Preheat oven to 375°F and position the rack in the lower third. Ease chilled pie dough into a 9-inch pan, prevent shrinkage by pressing the seam, and extend the edge with crescent-shaped dough pieces. Fold and crimp the edge to create a uniform raised crust.
"The holidays can bring overnight houseguests. They appreciate a delicious start to the day, breakfast dishes that make them feel like they are getting special treatment. These dishes are a delicious way to make the first meal of the day more festive. The combination of flavors and contrasting textures make Quiche Lorraine a favorite for brunch or breakfast. Its smooth cheesiness offers the perfect foil to the crunch of the crust and the salty-sweet chewiness of bacon."
"Arrange oven rack to lower third of oven. Preheat oven to 375 degrees. Ease 1 round sheet of chilled pie dough into 9-inch pie pan (avoid stretching dough). To prevent shrinkage, press dough with a bent finger where sides of pan meet the bottom. Using a second sheet of pie dough, cut 3 or 4 (1/2-inch wide at widest part) crescent shaped pieces. Fit those crescent shaped pieces under the edge of dough to extend it."
Read at Boston Herald
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