Quiche Lorraine (Julia Child)

By AnneS

The classic quiche Lorraine contains heavy cream, eggs and bacon--no cheese.

Ingredients

• 3-4 ounces (6-8 slices) lean bacon
• 1 quart water
• 1 8-inch partially cooked pastry shell
• 3 eggs, or 2 eggs and 2 yolks
• 1 1/2-2 cups whipping cream (or half cream and half milk)
• 1/2 teaspoon salt
• Pinch of pepper
• Pinch of nutmeg
• 1-2 Tablespoons butter, cut into pea-sized dots

Preparation

Step 1

Preheat oven to 375 degrees.

Cut bacon into pieces about 1" long and 1/4 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 the partially baked pastry shell. Or, cheat by cooking the bacon in the microwave or stovetop, then crumble into pieces!

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 the upper third of preheated oven and bake for 25-30 minutes, or until quiche has puffed and browned. Serve hot; great with salad!