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+---
+title: quiche lorraine
+---
+
+* 1 pie crust (either pre-frozen or made fresh and frozen for 30 minutes)
+* .5 lb bacon (or to taste)
+* 1 cup milk
+* .5 cup heavy cream
+* 3 eggs
+* .5 tsp salt
+* black pepper to taste
+* .125 tsp ground nutmeg
+* 1 cup grated gruyere or cheddar cheese
+* 1 heaping tbsp chopped chives
+
+Preheat oven to 350F. Line the frozen crust with heavy duty aluminum foil or
+parchment paper, allowing for a couple inches to extend beyond the sides of the
+pie pan. Fill 2/3 full with dry beans or other pie weights. Bake for 20
+minutes, then remove the pie weights and the foil. Poke holes in the base of
+the crust with a fork. Return to the oven and bake for another 10 minutes,
+until lightly browned all over. Remove from oven and set aside.
+
+Cook the bacon, and chop into .25-.5 inch pieces.
+
+Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper, and chives
+and whisk a little more. Add the milk and cream, and whisk vigorously to
+incorporate air into the mix. Arrange the bacon and cheese in the bottom of the
+pie crust, whisk the egg mixture again, and then pour it gently on top of the
+bacon and cheese.
+
+Put the quiche into the preheated oven, and bake for 30-40 minutes. Check on it
+after 30 minutes by jiggling the quiche - it should still move slightly when
+you take it out.
+
+(source: http://www.simplyrecipes.com/recipes/quiche_lorraine/)