Quiche Lorraine

This is a very simple quiche recipe with bacon and Gruyere cheese. I cheated and used a pre-made frozen pie crust (for shame!) but the result was still an amazing result. I used to reckon myself a quiche master but in truth this recipe has made me realize how wrong I was. Instead of simply mixing a batch of eggs with the ingredients, this recipe only uses the egg yolks combined with 2 cups of cream. I was skeptical about the amount of liquid but the result was one of the fluffiest, most decadent quiche’s I have ever had. If there was one criticism it would be that 1 and a quarter cups of Gruyere was perhaps too much cheese and distracted from the overall enjoyment of the quiche filling.


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