lunch

Quiche Lorraine

Name: Quiche Lorraine
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 1 nine-inch pie crust, homemade or store-bought; 6 ounces thick-cut bacon (or lardons), cut into 1/2-inch pieces; 4 large eggs; 1-1/2 cups heavy cream; 1/2 cup whole milk; 1/4 teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper

The original from the Lorraine region calls for a custard of eggs and cream, smoky lardons, and a blind-baked pastry shell. No cheese in the traditional version — the custard and pork do all the work. Bake it until the center barely wobbles, and let it rest before cutting so the custard sets into clean slices.

Prep: 25 min Cook: 45 min Total: 70 min Serves: 6

Ingredients

1 nine-inch pie crust, homemade or store-bought
6 ounces thick-cut bacon (or lardons), cut into 1/2-inch pieces
4 large eggs
1-1/2 cups heavy cream
1/2 cup whole milk
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

Instructions

Preheat oven to 375°F. Fit the pie crust into a 9-inch tart pan or pie dish. Line with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, then remove the weights and parchment. Bake 5 minutes more until the bottom is dry. Reduce oven to 350°F.
Cook the bacon in a skillet over medium heat until crisp but not brittle, about 6 minutes. Drain on paper towels.
Whisk together eggs, cream, milk, nutmeg, salt, and pepper until smooth.
Scatter the cooked bacon evenly over the bottom of the par-baked crust. Pour the custard over the top.
Bake at 350°F for 35 to 40 minutes, until the edges are set and the center has only the slightest wobble when you gently shake the pan.
Let the quiche rest for at least 15 minutes before slicing. It continues to set as it cools and is actually better warm than screaming hot.