I am down a pound and a half from yesterday!  Hooray! ("Youpi!")  That makes for a loss of 5 total.  Awesome.

Today, I am making Quiche Lorraine.  This recipe is taken from the same book as the last.

QUICHE LORRAINE

INGREDIENTS:

 For the tart dough:

·                     2 cups all-purpose flour, plus more for dusting

·                     1/2 tsp. salt

·                     8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces

·                     6 Tbs. ice water

    For the filling:

·                     3 eggs

·                     1 cup heavy cream

·                     1/2 cup half-and-half

·                     1/2 tsp. salt

·                     1/2 tsp. freshly ground pepper

·                     1/8 tsp. freshly grated nutmeg

·                     3/4 cup shredded Gruyère cheese

·                     4 thin bacon slices, fried until crisp and cut into 1/2-inch pieces

DIRECTIONS:

To make the tart dough, in a large bowl, stir together the 2 cups flour and the salt. Scatter the butter over the flour mixture. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form. Add the ice water, 1 Tbs. at a time, while turning the dough lightly with a fork and then with your fingertips; do not overwork the dough. Gather the dough into a ball (it should be a little crumbly), wrap in plastic wrap and refrigerate for 15 minutes.

Preheat an oven to 375°F.

On a floured work surface, roll out the dough into a 10 1/2-inch round about 1/4 inch thick. Drape the pastry over a rolling pin and carefully transfer it to a 9-inch quiche pan or other straight-sided pan with 1-inch sides. Press the dough into the bottom and sides of the pan. Trim any overhanging edges or pinch the dough around the rim to form a fluted edge. Line the pastry dough with aluminum foil or parchment paper and fill with pie weights or dried beans.

Bake until the crust is set but not browned, 12 to 15 minutes. Remove from the oven and lift out the weights and foil. Prick any bubbles with a fork. Continue baking until the crust is firm and barely colored, about 5 minutes more. Transfer to a wire rack. Reduce the oven temperature to 350°F.

Meanwhile, make the filling: In a bowl, stir together the eggs, cream, half-and-half, salt, pepper, nutmeg and half of the cheese until blended. Scatter the bacon evenly over the pastry crust and pour in the egg mixture. Sprinkle the remaining cheese evenly on top. Bake until the quiche is puffed and lightly golden and a knife inserted into the center comes out clean, 25 to 30 minutes. Transfer to the wire rack and let stand for 15 minutes. Cut into wedges and serve warm or at room temperature.

Serves 6.

Adapted from Williams-Sonoma Essentials of French Cooking, by Georgeanne Brennan & Sarah Putnam Clegg (Oxmoor House, 2009).