This brunch and lunch classic is a specialty of the Lorraine region of northeastern France, where it was first made as early as the sixteenth century. Traditional quiche Lorraine contains no cheese.
Preheat the oven to 375┬░F.
Prepare and bake in a 9 1/2- or 10-inch two-piece tart pan and glaze with egg yolk:
Flaky Pastry Dough
Cook in a heavy skillet over medium heat, stirring constantly, until the fat is almost rendered but the bacon is not yet crisp:
4 ounces sliced bacon, cut into 1-inch pieces
Drain on paper towels. Beat together:
3 large eggs, lightly beaten
1 1/2 cups crème fraîche, heavy cream, or half cream and half milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of freshly grated nutmeg or ground nutmeg
Arrange the bacon on the bottom of the shell and pour the custard into it. Bake until the filling is browned and set, 25 to 35 minutes.
