Simple Heavy Cream Quiche Lorraine
|Pie pastry||1 (For A 1-Crust 9-Inch (23-Cm) Pie)|
|Bacon||1⁄4 Pound, diced (125 Gram)|
|Heavy cream||315 Milliliter (1 1/4 Cups)|
Preheat the oven to 425 °F (220°C).
Line a 9-inch (23-cm) pie pan with the pastry dough.
Bake blind for 15 minutes then set aside.
Reset the oven to 375°F (190°C).
Fry the bacon gently for about 5 minutes until the fat begins to run.
Using a slotted spoon, transfer the bacon to the pastry shell.
Beat the cream with the egg, egg yolks and seasoning.
Pour the custard into the pastry shell, sprinkle a little nutmeg on top and bake for 30 to 40 minutes or until the top is golden brown.