Quiche Lorraine

The classic open-faced custard tart of smoky bacon and cream baked in a flaky pastry shell.

Ingredients

• 1 partially baked 8- to 9-inch pastry shell (pate brisee)
• 4 oz lean bacon, cut into lardons
• 3 large eggs
• 1.5 cups heavy cream (or 3/4 cup cream and 3/4 cup milk)
• 1/2 tsp salt
• Pinch of white pepper

Pinch of nutmeg

• 1 to 2 tbsp butter, cut into bits

Directions

1. Preheat oven to 375 F. Simmer the bacon in water 5 minutes, drain, dry, and brown lightly in a skillet. Drain on paper towels.
2. Scatter the bacon evenly over the bottom of the partially baked pastry shell.
3. In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth.
4. Pour the custard into the shell and dot the surface with the butter bits.
5. Bake in the upper third of the oven 25 to 35 minutes, until the custard is puffed, set, and lightly browned and a knife inserted near the center comes out clean.
6. Let cool a few minutes; serve warm.

Notes

Adapted from Julia Child; she showed home cooks that quiche is fast, fancy, and foolproof.