I made Quiche Lorraine for Mother’s Day this year following a recipe in Marie-Pierre Moine’s Cuisine Grand-Mere, This makes
This makes 1 tart which will serve 6-8. Carol thinks even more filling would be better.
8 oz. good quality bacon, cut into lardons
3 large eggs
2/3 cup heavy cream
Freshly ground black pepper
2 Tbs. salted butter
1.5 oz. grated Gruyere or similar cheese.
Preheat the oven to 375 degrees.
Sauté the bacon until cooked and lightly crisp. Drain on paper towels and sprinkle over the bottom of the tart shell
In a bowl mix together the eggs and cream and season generously with black pepper and lightly with salt. Pour over the bacon. Dot the surface of the quiche with the butter and then with the grated cheese. Bake for 15-20 minutes until the quiche is set. Serve warm.