Classic Julia Child recipe, Quiche Lorraine, it is simple and as Julia said it is good cold and is easy to take along on a picnic. I think it is served best with a salad.
3 - 4 ounces lean bacon (6-8 slices, medium, thickness)
1 quart water
An 8 inch partially cooked pastry shell placed on a baking sheet
3 eggs or 2 eggs and 2 yolks
1 1/2 - 2 cups whipping cream or half cream and half milk
1/2 tsp salt
Pinch of pepper
Pinch of nutmeg
1 -2 Tablespoons butter cut into pea-sized dots
Line pie/pasty shell with aluminum foil.
Fill with beans and bake until partially done at 350 degrees. Set aside.
Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 imutes 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 and seasonings in a mixing bowl until blended. Pour into pastry shell and distribute the butter on top. Set in upper third of preheated oven and bake for 25-30 minutes or until quiche has puffed and browned. A knife plunged into the center should come out clean, when done.
Slide quiche onto a hot platter and serve.
I will be posting this recipe to these blog parties: