Quiche Lorraine

  • Pastry
    • 1.5 cup almond flour
    • 1 egg
    • 1/3 cup melted unsalted butter
  • Filling
    • 2 sausages cut into small pieces (or 8 slices bacon, crisply cooked)
    • 1 cup shredded cheddar cheese
    • 4 large eggs
    • 2 cups heavy whipping cream
  • In a medium bowl mix flour, egg and butter. Gather pastry into a ball and spread it out in a baking dish. Heat oven to 425° F and bake 10 minutes.
  • In a medium bowl mix eggs with heavy whipping cream until blended (I use mixer for 5 – 7 min)
  • Reduce oven temperature to 325° F. Sprinkle sausage (bacon) and cheese on a crust, then pour your eggs-cream mixture on it. Add salt/pepper to your taste (I don’t do this as meat and cheese are already salty).
  • Bake  45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.