Quiche Lorraine

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 8 ounces uncooked bacon, chopped
• 6 ounces gruyere cheese or 6 ounces other swiss cheese, grated
• 3 eggs
• 12 ounces heavy cream or 12 ounces creme fraiche (for this, i'm partial to the creme fraiche. you can make your own. see my recipe for creme fraiche.)
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
• 2 remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
• 3 butter a 9" glass pie dish.
• 4 spread bacon and then the grated gruyere in the pie plate.
• 5 whisk together the eggs, creme fraiche, salt, and pepper.
• 6 pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
• 7 bake the quiche in a water bath in a 350f oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
• 8 serve hot or at room temperature.
• 9 note: a water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
• 10 i get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and then pour the water in.
• 11 be very careful pulling this out of the oven.
• 12 move slowly so the hot water doesn't slosh about.
• 13 don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.