Quiche Lorraine

The classic quiche of bacon, eggs, and cream.

Ingredients:
2 eggs
1 C creme fraiche
Cream to thin out the creme fraiche (typically about 3 T)
Pinch of nutmeg
salt and pepper to taste
1/3 lb bacon, in lardons
pie crust, either store bought or homemade

Preheat oven to 375 F and blind bake the crust until lightly golden (about 10 minutes for a room temperature docked crust without pie weights).  While this is baking brown the bacon over medium low heat, then drain.  Beat together the creme fraiche, cream, nutmeg, salt and pepper, and eggs.  Scatter the bacon on the crust, and pour over the cream mixture.  Bake at 375 until the filling is just set, about 25 minutes.


Variations:
While it would stop being a traditional quiche lorraine you could vary the recipe some by adding sauteed mushroom and/or grated gruyere. Be careful with the salt if using gruyere.