How to make a Quiche Lorraine

Lorraine is the region in France were I born. That's why the first recipe I gonna share will be the speciality of Lorraine.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 layer pastry dough
• 4 slices bacon, crumbled
• 2 eggs
• 2 egg yolks
• 1/4 liter milk
• 1/4 liter milk cream
• 1 cup Gruyere (or Emmental) cheese, shredded
• salt, pepper, nutmeg

1. Preheat the oven at 180°C (356 °F) during 20 minutes.
   Fit the pastry into a deep-dish pie pan.
   Put the pie pan in the preheated oven and leave it until the pastry is cooked (around 10 mn).
2. In a frying pan, fry the bacon without adding any kind of fat.
3. In a separate pot mix the milk, the cream, the 2 eggs and the 2 eggs yolks.
   Then add the salt, pepper, nutmeg. Watch not ot put too much salt as the bacon is already salty.
   Beat the mixture and make it homogenous (4 mn).
4. When the pastry is cooked sprinkle the cheese onto the bottom layer of the pastry..
   On top of the cheese sprinkle the bacon.
   Finally, on top of everything pour the mixture you have prepared at step 3 until the deep-dish pie pan in entirely full (to the top).
5. You are ready to put the pie in the oven (180°C - 356 °F).
   Leave it during 25-30 mn.
   Serve it between cool and warm (lukewarm?).
   Bon appétit!
6. Lorraine purist do not put cheese in the Quiche Lorraine.
   When there is cheese they call it Alsace Quiche!
   But it is very good with cheese.