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Quiche Maison
Recipe By : Chef Pol Martin's Favourite Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Eggs Luncheon
Theme Week
Amount Measure Ingredient -- Preparation Method
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1 pie shell - 9"
5 slices bacon
1/2 cup Gruyere cheese -- grated
4 large eggs -- or 5 medium
1 tablespoon fresh parsley -- finely chopped
1 1/2 cups heavy cream
salt -- to taste
fresh ground pepper -- to taste
1 pinch nutmeg
Bake pastry shell in 400 Deg. F. oven for 10 minutes. Remove from oven
and cool.
Cool oven down to 375 Deg. F. Blanch bacon in a saucepan filled with
boiling water, for 3 to 4 minutes. Dice and drain on paper towel.
Place bacon in a saute pan. cook uncovered, over high heat for 3
minutes. Drain again on paper towel. Place bacon in the bottom of the
pie shell. Cover with grated cheese.
In a mixing bowl, beat eggs, parsley, cream, salt, pepper, and nutmeg
together with a whisk. Pour mixture into pie shell. If this mixture is
not sufficient to fill pie shell, top with milk or cream.
Bake the quiche for 30 to 35 minutes or until a knife in the middle
comes out clean.
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NOTES : Chef Pol Martin is a famous Canadian Chef out of Montreal, Chef
Martin was born in France, in the '70s he had a very popular national TV
program called "The Art of Cooking".
Published by Brimar Publishing Inc. Cookbook published in 1985, ISBN:
2-920845-00-4
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