Julia's Quiche Lorraine

I have a Quiche Lorraine in the oven right now, which is today's brunch and lunch several days next week. Easy recipe from Julia Child.

Ingredients:
pre-baked pie shell
3 large eggs
1/4 tsp salt
pinch pepper
pinch nutmeg
heavy cream (see below)
5 slices bacon, cooked and crumbled
3/4 cup shredded Swiss cheese

Preheat oven to 375.

Using a 2-cup glass measuring cup, beat eggs with whisk. Add seasonings. Pour in enough heavy cream to fill measure to the 1-1/4 cup level. (This varies depending on the size of the eggs.) Whisk again.

Crumble bacon into pre-baked pie shell and top with grated cheese. Pour egg-cream mixture over. Dot with 1-1/2 tablespoon butter broken into bits.

Bake for 30-35 minutes. (I put the pie tin on a baking sheet -- easier to get out of the oven). I also use pie crust shields because the crimps tend to get overbrown since the crust is pre-baked.

You can also use this technique for other kinds of quiche. For a veggie quiche, use less cheese and more cream -- fill the measuring cup to the 1-1/2 to 1-3/4 cup level after whisking the eggs.

I also make a tomato-parmesan quiche that is so, so good.