Note: this recipe can be prepared using pork belly, lardons, or bacon slices. While using pork belly or lardons will give you the closest thing to an authentic Quiche Lorraine, bacon slices are often easier to find in supermarkets in places like the United States.
Cookware
One 11 inch tart/pie dish (28 cm) or 10 inch cake pan (25 cm)
1 bowl
1 grater for the nutmeg
1 pan or small skillet
1 rolling pin
Preparation
Prepare the dough for the quiche crust with flour, butter, salt and water and let stand at least 20 minutes.
Cut the pork belly into small strips or cubes (like lardons), trimming any excess fat. Blanch the pieces of meat by placing them in a pan, covering them with cold water, and then boiling them for 1 to 2 minutes. Drain. You can also brown the meat in a pan, with no oil, and then discard the grease.
Beat the 4 eggs together in a bowl. Add the 8 oz (25 cl) of cream, the salt, pepper and some grated nutmeg.
Preheat the oven to 400°F (200°C).
Roll out the dough with a rolling pin then line a lightly buttered pan with the dough. Prick the bottom of the dough with a fork. Spread the bacon pieces on top of the dough then pour the liquid mixture over the bacon. Bake in the oven at 400°F (200°C) for 30 minutes. Serve warm with a green salad
Tip: Try making the quiche in a smaller pan with high sides
