Mother's Day Delight - Quiche Lorraine Brunch

This year we are making brunch for my Nana and my Mom for Mother's Day. SOOOO...Quiche Lorraine it is for the main dish!!! How exciting. Here is our super delicious recipe:

Quiche Lorraine

Crust:

1 cup all-purpose flour

1/2 cup finely grated parmesan cheese

6 tablespoons unsalted butter, softened

2 ounces cream cheese, softened

Custard and topping:

5 slices bacon, chopped fine

3/4 cup sour cream

3/4 cup half n half

2 large eggs plus 1 yolk

1/4 teaspoon salt

1/4 teaspoon pepper

Pinch of nutmeg

1/2 cup finely shredded Gruyere cheese

STEPS:

1. MAKE DOUGH

Adjust oven rack to lower-middle position and heat oven to 375 degrees.  whisk flour, Parmesan, and salt in bowl.  With electric mixer on medium-high speed, beat butter and cream cheese until smooth and creamy, about 1 minute.  Reduce speed to low, add flour mixture, and mix until dough forms large clumps, about 1 minute.  Flatten dough into 6 inch disk and transfer to center of 9 inch pie plate.

2. BLIND-BAKE

Slowly press the dough from the center-bottom of pie plate up the sides until dough reaches the top of pie plate.  Crimp the rim. (sounds dirty:)) Refrigerate dough for 20 minutes, then transfer to freezer until firm, about 10 minutes.  Spray two 12-inch foil sheets with cooking spray and arrange greased-side down in chilled pie shell.  Top with pie weights (you can use beans if you don't have the weights..make sure you cover the whole bottom of pie plate to keep dough from rising during the bake.) Fold excess foil over edges of dough.  Bake until surface of dough no longer looks we, 15 to 20 minutes.  Carefully remove foil and weights and continue to bake until crust just begins to brown, about 5 minutes.  Transfer to wire rack and cool until just warm, about 15 minutes.  Reduce oven temp to 350 degrees.

3.  MIX CUSTARD

While crust cools, cook bacon in large skillet over medium heat until crisp, about 8 minutes; transfer to paper towel-lined plate.  Whisk half-and-half, sour cream, eggs, yolk, salt, pepper, nutmeg, Gruyere, and 3/4 cup of bacon in large bowl. (reserve some of the bacon for the topping)

4.  BAKE

Pour custard mixture into warm pie shell and bake until crust is golden and custard is set around edges, about 25 minutes.  Sprinkle remaining bacon over surface of quiche and continue to bake until center of quiche is barely set, 5 to 10 minutes.  Cool on wire rack for 15 minutes.  Serve.

YAY you have Quiche Lorraine!

#1 tip?  Make sure not to over bake the custard...keep it light and fluffy:)

#2 tip?  Make sure you serve with WHITE WINE/CHAMPERS of your choice. Moms want to drink too.

HAPPY MOTHER'S DAY EVERYONE!!!!!