What’s Cooking in Gail’s Kitchen? Quiche Lorraine! Pie for Breakfast? Or Brunch or a light Dinner? Without a doubt! This flaky rim pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite.
1 1/3 cup flour
Pinch of salt
3 ounces Neufchâtel cheese
1/2 cup butter
Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie dish.
8 thin slices cooked ham or crisp smoked bacon
8 ounces Gruyère cheese*
2 cups sour cream
3 eggs and 1 yolk
1/2 teaspoon salt
1 tablespoon melted butter
Cover pastry alternating ham and cheese. Combine remaining ingredients. Pour over ham and cheese. Sprinkle with nutmeg. Bake at 375° 50-60 minutes until set.
*May substitute Gruyère cheese for thinly sliced Swiss cheese.