Lunch: Quiche Lorraine

Ingredients

6 slices bacon, cut into paper clip-size pieces
1 baked savory tart shell
2 eggs plus 2 egg yolks
1 1/2 cups/375 ml heavy cream
Kosher salt and freshly ground black pepper
A pinch of nutmeg

Instructions

Heat the oven to 350 degrees F/175 degrees C.
Fry the bacon gently to cook, but not to make crisp. Drain on a paper towel. Spread over the baked tart shell. Whisk together the eggs, using a fork, then add the cream. Sprinkle with some salt, pepper and nutmeg. Strain the egg mixture into the tart shell and bake until set, about 30 minutes. Serve very hot.

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