Quiche Lorraine
This evening my beloved husband gets late from work and, I do not know about you, but I hate to cook and have to reheat dishes that often do not support this kind of treatment. Honestly, what's less palatable than a plate of cold pasta? Perhaps a risotto or a hambuger to reheat .... In this case, today I took the opportunity to bake a quiche Lorraine. I love this pie. It is very versatile! Good for all occasions: for appetizers, as a main dish with (or without) a salad, prepared the day before for a packed lunch ... It is delicious hot freshly baked and even better cold the next day! So no matter at what time my chéri will be back home, it will still be delicious! Ingredients: 300 grams of dough crust (or a pack ready to bake) 100 grams of bacon cut into cubes 4 eggs 20 cl of cream (not liquid) A pinch of nutmeg A pinch of black pepper 50 g grated Emmental (or other cheese of the same kind: Gruyere or co mté but NOT cheddar please...) Roll out the dough
