Julia Child's Quiche Lorraine

• Meat

  • 6 medium cut slices 3 to 4 ounces lean bacon, lean

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 pinch Nutmeg
  • 1 pinch Pepper, freshly ground
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Single-crust pie shell

• Dairy

  • 1 tbsp Butter
  • 1 1/2 cups Cream or half and half

Found on wiveswithknives.net

Description

Ingredients

• 1 single-crust pie shell, well chilled
• 3 to 4 ounces lean bacon (about 6 to 8 medium-cut slices), sliced into ¼-inch segments
• 3 eggs
• 1½ cups to 2 cups cream or half-and-half
• ½ teaspoon salt
• pinch of freshly ground pepper
• pinch of nutmeg
• 1 to 2 tablespoons butter, cut into pea-sized amounts

Directions

• Preheat oven to 400 degrees. Line the pie crust with aluminum foil and fill with dried beans or pie weights. Bake in the preheated oven for 8 to 9 minutes. Then remove the foil and pie weights and cook for 2 or 3 minutes more, until the shell is starting to color. Remove from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, prepare the filling. Over medium heat, cook the sliced bacon in a skillet until cooked and lightly brown. Remove and place on a plate lined with paper towels. Once cooled slightly, evenly scatter over the bottom of the partially-baked pastry shell. Next, beat the cream (and/or half-and-half) with the eggs, salt, pepper, and nutmeg, until well blended. Pour over the bacon slices into the hot pastry shell, then sprinkle the butter dots on top. Bake in the 375 degree oven for 30 minutes, until the quiche has puffed up and browned. Let cool slightly; serve warm or cold.