This is the classic quiche from Lorraine, which contains no cheese; it is less well known than the cheese variation.
Cooking time: 45 minutes
ingredients
serves 4 - 6
3/4 x shortcrust pastry (below)
1/4 pound bacon, chopped
2 medium-sized eggs, lightly beaten
2/3 cup thin cream
salt
freshly ground black pepper
pinch of nutmeg
method
1. Position shelf above centre of oven and heat oven to 200°C (400°F). Line a 8 inch layer cake pan with the pastry and bake blind for 15 minutes.
2. Meanwhile heat a frying-pan over a low heat. Sweat the bacon until the fat runs out, but do not brown. Drain and reserve.
3. Mix the eggs and the cream. Add salt, bearing in mind the saltiness of the bacon. Mix in the pepper and nutmeg. Arrange the bacon in pastry case. Pour over the egg mixture.
4. Bake for 25 minutes. When cooked, a skewer pushed into the centre should come out clean.
5. Serve warm or leave to cool completely.
Shortcrust Pastry
2 cups All purpose flour
1/2 teaspoon salt
1/4 pound butter or margarine, diced
about 8 teaspoons cold water
1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.
4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
