Quiche Lorraine
The classic quiche Lorraine contains heavy cream, eggs, and bacon.. no cheese. The bacon is usually blanched in simmering water to remove its smoky, salty taste, but this step is optional. Diced, cooked ham, sauteed briefly in butter, may replace the bacon.
3 to 4 ounces lean bacon (6 to 8 slices, medium thickness)
1 quart water
An 8-inch partially cooked pastry shell placed on a baking sheet (Pillsbury makes a great frozen one)

3 eggs or 2 eggs and 2 yolks
1½ to 2 cups whipping cream or half cream and half milk
½ teaspoon salt
Pinch of pepper
Pinch of nutmeg
1 to 2 tablespoons butter cut into pea-sized dots.
  1. Preheat oven to 375°F.
  2. Cut bacon into pieces about an inch long. 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.
  3. Beat the eggs, cream or cream and milk, and seasonings in a mixing bowl until blended. Check seasonings.
  4. Pour into pastry shell and distribute the butter pieces on top.
  5. Set in upper third of preheated oven and bake for 25 to 30 minutes, or until the quiche has puffed and brown.
  6. Slide onto a hot platter and serve forth.
Serves 4-6.