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QUICHE LORRAINE

Preheat the oven to 425F.  Fry the bacon strips without fat in a frying pan.  When they begin to  brown, remove them, drain and cool.  Roll out the pastry to an 1/8 -inch thick and lay in a buttered and  floured 9-inch tart pan.  Place the bacon sticks on the bottom of the pastry, pushing them slightly into the pastry so they stay in place.  Bake for 15 minutes, checking the color every now and again.  In the meantime beat the eggs with the cream, very little salt because of the bacon, pepper and a little nutmeg. Pour into the half-cooked pastry, dot with butter, lower the oven heat to 375F and  bake for 30 to 40 minutes.  When the color is golden, check that the quiche is cooked by inserting a knife that should come out clean.  Serve warm.
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For the tart pastry:
1 1/2 cups flour
1/2 cup unsalted butter
1 pinch salt
1/3 cup water
1 egg yolk

For the filling:
3/4 cup heavy cream
3 eggs
6 ounces smoked bacon, cut in 1/4-inch thick strips
pepper
nutmeg (optional
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45
mn
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35
mn
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Lorraine
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Appetizers
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Pinot noir
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