Delicious quiche Lorraine recipe

One of the best-known quiches, this yummy custard pie takes its name from the Lorraine region in France. It was originally made just from cream and bacon, but now includes cheese — either a good Gruyère or other Swiss cheese.

You can buy a quiche from the grocery for $5 to $10, but it will never taste as good as your own fresh out of the oven.

Makes 6 main course or 12 appetizer servings

• Pie pastry
• 6 slices good-quality bacon, diced and lightly fried
• 375 g (1 1/2 c) shredded Gruyère cheese
• 375 g (1 1/2 c)  light cream
• 4 eggs
• 2 ml (1/2 tsp) salt
• Small pinch ground red pepper
• Small pinch ground nutmeg1. Preheat the oven to 200°C (400°F).

  2. Line a 23-centimetre (nine inch) pie plate with the prepared pastry and flute the edges. Place in the refrigerator and chill 15 to 20 minutes. Fill the crust with pie weights or beans and bake 10 minutes. Remove the piecrust and remove the weights or beans; do not turn off the oven.

  3. Sprinkle the cooked bacon over the bottom of the piecrust. Sprinkle the cheese over the bacon. In a large bowl, combine the cream, eggs, salt, red pepper, and nutmeg. Beat until the ingredients are well blended. Carefully pour the cream mixture over the cheese and bacon in the piecrust.

  4. Bake, uncovered, 15 minutes at 200°C (400°F) reduce the heat to 180°C (350°F) and bake until the filling is set in the centre, 15 to 20 minutes longer. Let the quiche stand for 10 minutes before serving to allow the custard to set.

Heavy cream:

If a recipe calls for 250 millilitres (one cup) heavy cream (not for whipping) and you don't have any on hand, combine 175 millilitres (3/4 cup) milk with175 millilitres (3/4 cup) melted butter in a two-cup measure and whisk until the mixture is well blended.

Light cream:

If a recipe calls for250 millilitres (one cup) light cream and you don't have any on hand, combine 175 millilitres (3/4 cup) milk with 50 grams (1/4 cup) melted butter in a two-cup measure and whisk until the mixture is well blended.

Half-and-half:

If a recipe calls for one cup half-and-half and you don't have any on hand, combine 207 millilitres (7/8 cup) milk with 22 millilitres (1 1/2 tablespoons) melted butter in a two-cup measure and whisk until the mixture is well blended.

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