Julia Child. Just typing her name makes me smile. This is a classic quiche with a lovely creamy filling. No cheese, however. If you MUST add some sprinkle a little grated Gruyere on top right before it goes into the oven.
Use your own homemade pastry for the crust or feel free to use a pre-made or frozen crust, just cook it for about 10 minutes before adding the filling.
3-4 oz. lean bacon (6 to 8 strips) cut in 1" slices
8 inch partially cooked pastry shell
1 ½ – 2 cups heavy cream
½ t. salt
pinch of pepper
pinch of nutmeg
1 - 2 T. butter cut into pea-sized dots
Preheat oven to 375 degrees.
Put bacon in a medium pan, cover with cold water, and bring to a boil over medium-high heat. Boil for 5 minutes, then drain. Return bacon to pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain, then arrange on bottom of crust.
Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30-35 minutes. Serve quiche warm or at room temperature, sliced into wedges.