Smoked bacon is a traditional ingredient of the cuisine of Lorraine, France. It is used in various traditional dishes of the region, including the famous quiche lorraine. Here it is the the recipe of the quiche that mom did today and it it featured in the photo above.
1 Brisee pastry shell
4 large eggs
200 grams grated Emmental cheese
3/4 cup ham, diced
1 1/3 cups whipping cream (then add enough milk to bring up to 1 1/2 cups)
1/2 teaspoon salt
Pinch of pepper
1 tsp. chives (ciboulet)
Heat oven to 191 degrees Centigrade (375 F) Lay pie crust in quiche dish and form to dish. Poke holes in bottom and sides with a fork. Bake crust for 10-12 minutes (watch it so that if the crust slides down into dish you can push it back up while it is still maleable). Cool. Beat together eggs, milk, salt and pepper. Spread ham, then cheese onto bottom of baked pie crust. Sprinkle the ciboulet on. Pour milk mixture over the top. Bake for about 40 minutes (still at 191 C). If pie crust edges get too dark, cover with strips of foil. Quiche is done when little cracks form on top and it is set up.