Yield: 6 Servings
|1 \N||Quiche pastry|
|8 ounces||Gruyére cheese|
|1 cup||Whipping cream|
|4 \N||Egg yolks|
|1 cup||Table cream*|
|1 \N||Whole egg|
|2 \N||Egg yolks|
Fry bacon until very crisp. Drain on paper towels. Slice cheese. Fill prepared quiche shell with overlapping slices of cheese and bacon.
Pour on custard. Bake in preheated 375 F oven 35 to 45 minutes, or until custard is puffed and tests completely done and pastry is nicely browned. Allow to rest five minutes before serving.
Note: Sometimes in France, blanched salt pork cut into julienne strips is substituted for the smokier tasting bacon.
Custard: blend ingredients together and use as directed in quiche recipe.
*If table cream is not available, use ½ cup whipping cream and ½ cup half & half.
Variation: Fill shell with tiny cubes of ham and Gruyére cheese.
Variation: Substitute slices of well aged Cheddar or domestic Munster for Gruyére.