Quiche à la Lorraine

Ingredients

• 1 pâte à foncer (short crust pastry)
• 18–20 centimeters fluted tart pan or flan ring
• lard (bacon)
• Gruyère cheese
• 4 deciliters crème (heavy cream)
• 3 small eggs
• 1 pinch fine salt
• 25 grams butter

Instructions

1. Line a well-buttered fluted tart pan or flan ring 18–20 centimeters in diameter with ordinary pâte à foncer (short crust pastry). This size will serve 10 people.
2. Cover the bottom of the pastry with thin slices of lard (bacon) that have been blanched and lightly sautéed in butter. If desired, you may alternate the lard with thin slices of Gruyère cheese, though this addition is optional and outside the local tradition.
3. Prepare the filling: combine 4 deciliters of crème (heavy cream), 3 small eggs, and a pinch of fine salt. Pour this mixture into the lined and lard-garnished pan. Scatter 25 grams of butter, divided into small pieces, over the top.
4. Bake in a medium-heat oven for 30 to 35 minutes.