HungryForever

QUICHE LORRAINE [Cream and Bacon Quiche]

The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese. The bacon is usually blanched in simmering water to remove its smoky, salty taste, but this step is optional. Diced, cooked ham, sautéed briefly in butter, may replace the bacon.

Ingredients

3ounces to 4lean bacon (6 to 8 slicesmedium thickness)
1quart Water
An 8-inch partially cooked pastry shell placed on a baking sheet
3 eggs or 2 eggs and 2 yolks
1cups ½ to 2whipping cream or half cream and half milk
tsp ½salt
Pinch of pepper
Pinch of nutmeg
1 to 2 Tb butter cut into pea-sized dots

Instructions

Preheat oven to 375 degrees.
Cut bacon into pieces about an inch long and ¼ inch wide. Simmer for 5 minutes in the water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry shell.
Beat the eggs, cream or cream and milk, and seasonings in a mixing bowl until blended. Check seasonings. Pour into pastry shell and distribute the butter pieces on top.
Set in upper third of preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.