Easy weeknight dinner recipe: Quiche Lorraine

Quiche...it doesn't photograph all that well, huh? Photo by Kit Pollard. 

My love affair with French Women Don't Get Fat is highly documented. Probably at least part of the appeal is that it's a healthy lifestyle book that still includes recipes for things like Quiche Lorraine. 

The recipe I actually use for my quiche is modified a bit from the book, but I used the French Women recipe as inspiration. I make this all the time - paired with a green salad and some crusty bread it's a super quick, but delicious, weeknight meal.

Ingredients

Makes one quiche - at our house, that's enough for three to four servings. Takes 20 minutes of active time, 50 minutes total.

• 1 frozen pie crust, thawed (I know, it's cheating. It's also easy. I use Trader Joe's pie crusts.)
• 1/2 pack of bacon (I use Niman Ranch applewood smoked bacon from Trader Joe's.)
• 4 eggs
• 1 cup heavy cream
• 4-6 ounces grated Gruyere (or Comte or Jarlsberg)
• Pepper

Preheat the oven to 375.

In a pan, cook the bacon until it's crispy. Set aside to drain and cool.

In a medium bowl, beat the eggs and cream until it starts to froth just a tiny bit. I use a mixer on low speed, but a whisk will work just fine.

Break the bacon into small, bite-sized pieces. Add the bacon and cheese to the bowl and stir to combine. Add pepper to taste.

Place the pie crust in a 9-inch pie pan, evenly draping over the edges. If you're good, crimp the edges with your fingers or a fork. Somehow, I'm just not that good with pastry.

Pour the egg mixture into the pie crust. Using a fork, make sure the bacon and cheese are evenly distributed throughout the quiche.

Bake for 30-45 minutes, until the quiche is lightly browned on top but still has a tiny bit of jiggle when you shake it. Let it sit to cool for about 10-15 minutes. Then eat!