Quiche à la Lorraine

Ingredients

• pâte à foncer
• butter
• bacon
• Gruyère
• cream
• eggs
• salt
• butter

Instructions

1. Line a well-buttered fluted tin 18 to 20 centimetres in diameter with ordinary pâte à foncer, or use a flan ring of the same dimensions with a fairly high rim.
2. Cover the bottom with thin slices of bacon, blanched and lightly tossed in butter; thin slivers of Gruyère may optionally be alternated with them.
3. Mix 4 decilitres of cream, 3 small eggs and a pinch of fine salt, and fill the lined tin.
4. Divide 23 grammes of butter into small pieces and distribute them over the mixture.
5. Bake 30 to 33 minutes in a moderate oven.
6. Cut into triangles once it is no more than lukewarm.