Crustless+Quiche+Lorraine


 * Crust-less Quiche Lorraine **

4 eggs 1 pound of bacon 200 grams of heavy whipping cream 200 grams of milk 50 grams of shredded Swiss cheese Oven rack A big bowl A frying pan A whip A pan Salt and pepper 1.  Preheat the oven to 380°. 2. Cut the bacon in cubes (more rectangular than cubic). 3.  Turn on the stove on low, put the bacon cubes in the frying pan, and saute them (not too much), and turn off the stove. 4. Pour the bacon cubes into a strainer to get rid of the fat and set aside. 5.  Whip the eggs (with a fork) in the big bowl. 6.  Once well whipped, add the milk and the whipping cream and mix well, then, put a little bit of salt and pepper. (do not put too much salt because the bacon cubes will bring a lot of salt to the Quiche). 7.   Butter the pan everywhere, especially the sides in order to not stick the Quiche to the pan when baking. 8. Lay the bacon cubes in the bottom of the pan. 9. Sprinkle the Shredded cheese over the bacon cubes. 10. Pour the mix very slowly inside the pan (If the mix is poured too quickly, the bacon cubes will not mix well to the mix). 11.  Put the pan into the oven for 45 minutes. Watch the quiche regularly when baking so that it does not burn. Serving size: about 8 people
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