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This is a classic Quiche Lorraine, the grandmother of all quiches. And it’s so simple to do-ahead. Make the crust the day before, have all of the cheese grated, eggs and cream mixed and then just put it together and pop it in the oven.
What you put into a quiche is pretty much only limited to your own imagination. This one just has bacon in it; try that or add some spinach. Defrost a box of frozen chopped spinach, still one of the best bargains in the grocery store; squeeze it dry and put it into the shell with the cheese; pour the egg mixture over and voila.
A box of frozen chopped spinach is still one of the best bargains in the grocery store!
Whether you make your own crust or not, you want to first blind bake it. (If you made your own, put it into the freezer for about 30 minutes, if you bought one, it’s probably already frozen, so leave it so.) Heat the oven to 425°F. Line your crust with aluminum foil and pie weights or beans to keep it from puffing up; and bake in the bottom third of the oven for 15 minutes, remove from the oven and remove the foil and weights; return to the oven for another 5 minutes or until the bottom is just golden. Set aside to cool.
In a medium bowl, whisk together the eggs, cream and milk. Season with nutmeg, salt and pepper.
Decrease oven temperature to 375°FToss together the cheese and chopped bacon; layer into the bottom of the cooled shell. Pour the egg/cream mixture evenly over the top.
Place in the oven and bake, 45 to 50 minutes or until a knife, when inserted into the center, comes out clean (if the edges become too dark, place strips of aluminum foil over the edges.
Allow to stand at least 10 minutes before serving. Serve hot or at room temperature.
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