Quiche Lorraine L'escoffier

This is a creamy version of the classic quiche lorraine. Originally from the RSVP section in a September 1981 issue of Bon Appetit. It was requested from chef Raymond Dreyfus of the Bevery Hilton in Bevery Hills, California. It makes a lovely lunch or light supper with a green or fruit salad and a glass of chilled white wine.

• Ready In: 1 hr 25 mins
• Serves: 6-8
• Yields: 1 9-inch pie

Ingredients

• 1⁄4 lb bacon, cut into 1/4-inch dice, cooked crisp and drained on paper towels
• 1  unbaked pie shell
• 1⁄2 lb  grated gruyere cheese
• 5  large eggs
• 2  cups  whipping cream
•  salt & freshly ground black pepper
• 1  pinch nutmeg

Directions

1. Preheat oven to 300 degrees.
2. Sprinkle bacon over pie shell and sprinkle evenly with cheese.
3. Combine eggs and cream in medium bowl and whisk until well blended; mix in seasonings.
4. Pour over cheese and bake until quiche is lightly browned, about 1 hour.
5. Cut into wedges and serve.