Quiche is a dish originating from France, specifically from a region called Lorraine. This is why it is mostly known as Quiche Lorraine, although it is popular not only across all France but also in many countries, from Portugal to New Zealand. The traditional quiche Lorraine contains bacon and heavy cream, but if you want a low-fat variant, you can use ham and yogurt instead.
- 1 pie crust
- 6-7 bacon slices
- 3 free range eggs
- 1 teaspoon butter
- 1 cup heavy cream
- 1/2 cup milk
- salt and pepper to taste
- pinch of nutmeg
Pre-heat the oven to 400F and bake the pie crust for 30 minutes. Dice the bacon. Melt the butter in a frying pan, add the diced bacon and brown it for 5-6 minutes.
Beat the eggs, add the heavy cream, the milk, the salt and the pepper. Mix everything well, then pour the custard over the pie crust. Take care not to completely fill the baking dish. There should be about 1/4 pan height free space for the mixture to expand.
Bake the quiche over 300F for about 30 minutes. Spread nutmeg on top. Let it cool for 10 minutes before serving.