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...)

1. Roll out the dough to a thickness of 2-3 mm and line the bottom of a pie plate 26cm diameter.
2. Make small holes on the bottom with a fork to prevent it rises while baking.
3. Put the bacon over the pastry
4. wisk the eggs as an omelette and add the cream, a pinch of nutmeg and pepper stir well to get a uniform mixture.
5. Pour over bacon and cover with grated cheese
6. Bake for 40 minutes at 180 ° C until it forms a golden crust.

Let cool or eat immediately, and vice versa...