A soft French tart with custard made with eggs and heavy cream surrounding small pieces of bacon in a pastry crust makes this Quiche Lorraine a fantastic weeknight dinner.
Preheat oven at 400F.
Butter and flour a 10” removable bottom tart pan. Roll the pie shell over the tart pan, bringing the edges of the pastry up to expand slightly beyond the pad edges. Prick it all over and cook in the preheated oven for 7 to 8 minutes. Remove and let it cool off.
Meanwhile bring to a boil a saucepan over medium heat. Add the bacon. Once the water returns to a boil, cook the bacon for 3 minutes. Drain and pat dry.
In a skillet over medium heat, sauté the bacon with a small amount of butter until very lightly browned. Spread the bacon strips over the pastry crust.
Beat the 4 eggs lightly and mix in the heavy cream. Season with salt, pepper and a pinch of nutmeg. Pour the custard mixture over the bacon. Carefully leaving at least ¼ of space between the custard and the top ridge of the pan.
Bake the quiche for about 30 minutes in the preheated oven.