The classic quiche Lorraine has heavy cream, eggs, and bacon. You may replace the bacon with diced cooked ham that is sautéed in butter.
Quiche Lorraine Translates as Cream and Bacon Quiche.
3 to 4 ounces lean bacon (6-8 slices, medium thickness)
1 quart of water
8 inch pastry shell, partially cooked and placed on baking sheet
3 eggs
1 1/2 cups to 2 cups whipping cream or half cream and half milk
1/2 tsp. salt
Pinch of pepper
Pinch of nutmeg
1-2 Tbsp. butter cut into pea sized dots
Instructions:
Preheat oven to 375 degrees.
Cut bacon into pieces about an inch long and 1/4 inch wide.
Simmer for 5 minutes in the water.
Rinse in cold water.
Dry on paper towels.
Brown lightly in a skillet.
Press bacon pieces into bottom of pastry shell.
Beat in eggs, cream, and seasonings in mixing bowl until blended. Pour into pastry shell and distribute the butter pieces on top.
Set in upper third of preheated oven and bake for 25 minutes to 30 minutes, or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.
Source: Mastering the Art of French Cooking by Julia Child
