Can you imagine your life without bacon? Some of our friends can’t live without two pieces of well-fried bacon with eggs in the morning.
The classic Quiche Lorraine or Cream and Bacon Quiche contains cream, milk, eggs and bacon. The bacon is usually blanched in simmering water to remove its smoky, salty taste, but this step is optional. Whatever you decide, follow the steps below for a fantastic Quiche Lorraine.
Preheat the oven to 374°F (190°C).
Cut the bacon into small pieces and simmer them for 5 minutes in the water. Then rinse them in cold water and then - dry the bacon.
Brown the bacon lightly on a frying pan. Then press bacon to the bottom of the half-ready pastry shell.
Beat the eggs, cream, milk and season in a mixing bowl until everything is blended. Then pour the mixture into the pastry shell and distribute the butter pieces on top.
Place the Quiche Lorraine onto a top part of the preheated oven and bake it for 25 to 30 minutes. The quiche will become puffed and browned.