Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Bacon, cut crosswise into
3/4 -inch pieces
Half of a 17 1/4-ounce
pk Frozen puff pastry sheets (1
Pastry sheet),
Thawed
6 lg Eggs
Two 10-ounce containers
Creme fraiche (about 2 1/4
Cups)
3/4 ts Salt
1/8 ts Freshly grated nutmeg
1 c Coarsely grated Gruyere

Preheat oven to 375 degrees with a baking sheet set on lowest rack.

In a skillet cook bacon over moderate heat, stirring occasionally,
until crisp and transfer with a slotted spoon to paper towels to
drain.

On a lightly floured surface roll out pastry into a 13-inch square.
Fit pastry into an 8 1/4 by 2 1/8-inch deep dish quiche pan with a
removable fluted rim or an 8-cup porcelain quiche dish and roll a
rolling pin over the top to trim the pastry flush with top of rim.

In a bowl whisk eggs until combined well and add creme fraiche, salt,
and nutmeg, whisking just until smooth. Pour filling through a fine
sieve into pastry shell. Sprinkle bacon evenly over filling and top
with Gruyere.

Bake quiche on heated baking sheet in oven 40 minutes, or until a
knife inserted in center comes out clean. Transfer quiche in pan or
dish to a rack and cool to warm or room temperature. If using pan
remove rim before serving.

Yield: 8 as a main course

COOKING LIVE SHOW #CL9020

All recipes courtesy of Gourmet Magazine

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