Quiche Lorraine

I always thought there were more ingredients in a Quiche Lorraine, like leeks or something.  Nope, just eggs, bacon, and cream with some seasonings.  Julia Child's version doesn't even use cheese.  It's just an omelet in a crust.  Not in my house; this recipe is using a touch of Swiss cheese as seasoning.  However, there was an onion recall the week I made this, so we're skipping that part.

The recipes in the Bible and Grandma Sophie's recipe box are almost identical.  And they both refer to "12 bacon slices", without specifying weight.  Are we talking thin packaged bacon from the 1970s, or thick-cut farmers' market slabs?  I decided to call it half a pound and used bacon ends, since they were going to get crumbled up anyway and those are cheaper.  It's very easy to put too much filling in a quiche.

And then there was Julia Child's approach to the bacon.  She had you simmer it first, to get rid of the smoky flavor.  I paid good money for that smoky flavor!  That recipe is from the 1950s.  Tastes and trends do change.  While it's fascinating to make older recipes, sometimes there's a good reason for updates.

1 9" unbaked pie shell or tart crust, chilled, preferably pâte brisée
1 Tb softened butter
1/2 lb bacon
4 eggs
1-1/2 C cream (or half-and-half)
1/2 tsp salt
1/8 tsp nutmeg
1/2 C shredded Swiss cheese

1.  Rub softened butter over surface of crust, then put back in the freezer.  This will reduce crust shrinkage and sogginess as it bakes.

2.  Cook the bacon in a medium skillet until crisp and crumbly.  It's an odd feature of quiches that the fillings don't really cook any more in the oven, despite the high temperatures and being surrounded by stuff that's baking.  Drain on paper towels.  I save the rendered fat for other uses.

3.  Start preheating oven to 425º.  Whisk together eggs, cream, salt, and nutmeg to make the custard base.

4.  Retrieve the pie shell from the freezer.  I put it on a baking sheet because I used a tart pan with a removable bottom.  They're a pain in the butt to move otherwise.  Crumble bacon around the bottom.  Sprinkle with cheese.  Pour the custard into the shell.

5.  Bake for 15 minutes.  Reduce oven to 325º and bake another 35 minutes, until custard is set and crust is browned.  Allow to cool in pan at least 10 minutes before cutting.  Can be served warm or room temperature.

Serves 4 to 6, depending on sides and whether it's lunch or dinner

Difficulty rating  :), including making the crust yourself