French Quiche Lorraine

I have no idea where this recipie came from, but I do know it is French, so it is probably from a French chef or cookbook.  This recipie is for the filling, and is delish!  I have doubled it and made a large quiche, and it works fine.

What is important in this recipie is the ratio of milk and eggs, and the seasoning.  Note that there is no salt, you can add pepper if you like, but the cayenne is usually enough.  Once you have the recipie under your belt, you can vary it with things like mushrooms, cherry tomatoes, spinach etc. but then it is not "Lorraine"

Quiche Lorraine

Rating: Moderate

ingredients

3 rashers bacon, cut into lardons.
3 thin slices Swiss cheese
2 eggs
1 teas. plain flour
1/2 tsp salt
1/2 cup cream
1/2 cup milk
pinch of nutmeg and cayenne pepper
1 tbls melted butter.

Method

Line a quiche tin with short crust pastry and bake in oven - only until lightly brown, don't overdo it.

Heat oven to 400C
Brown the bacon in a frypan, set aside to cool.  (if you like you can also add a shallot, finely diced as well)
Beat eggs, flour and nutmeg, salt, cayenne, milk and cream together
Add melted butter.
Put cheese and bacon into the pastry case.  (Just cover the bottom with the cheese, again, don't over do it)
Strain the egg mixture over into the case.

Bake at 400C for 10 minutes
Turn down to 350 C for 20 mins, or until set.

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