Quiche Lorraine

I usually can't resist a good quiche and what can be more satisfying than eggs, ham, bacon and cheese?  What makes a good quiche is the texture of the filling.  It should just jiggle on the inside as if it were going to collapse.  Creamy and delicious this quiche can be served at any meal.

 Serves 8 or one 9-inch quiche

Ingredients

1 9-inch pre-baked tart shell
1/2 cup grated gruyere cheese
4-6 slices bacon; chopped
1 small onion; chopped
1 tsp. fresh parsley; finely chopped
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
to taste salt and pepper
1 pinch nutmeg

Method

Heat oven to 325°F .

Sprinkle grated gruyere in the bottom of the tart shell. In a sauté pan, cook bacon over medium heat, allowing it to soften and the fat to render. Add onions and sweat until soft. (If there isn't enough bacon fat, add a little butter.) Remove from heat and allow to cool slightly. Stir in parsley. Sprinkle this mixture over cheese in the tart shell.

In a medium bowl, combine eggs, milk and heavy cream. Season well with salt and pepper and a pinch of nutmeg. Pour custard into tart shell, filling just to the rim.

Bake in a 325 °F oven until set, about 35 minutes. Serve warm or at room temperature.

• Course: Lunch
• Wine Pairing: Merlot Pinot Gris Pinot Noir Prosecco Pinot Grigio