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, sauteed briefly in butter, may replace the bacon.
For 4 to 6 servings
1 quart water
An 8-inch partially cooked pastry shell placed on a baking sheet
3 eggs or 2 eggs and 2 yolks
1.5 to 2 cups whipping cream or half cream and half milk
.5 tsp salt
Pinch of pepper
Pinch of nutmeg
1 to 2 Tbl butter cut into pea-sized dots
Cut bacon into pieces about an inch long and .25 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.
* I normally cook my bacon like normal and toss it right into the egg mixture. Tonight I used cooked deli ham - did not saute it, sorry Ms Julia. I also like to be a quiche rebel and add in broccoli tops!