Quiche Lorraine

• 1 recipe Flaky Pastry Dough
• 1 large egg yolk
• Pinch of salt
• 4 ounces sliced bacon (or soy bacon) in 1-inch pieces
• 3 large eggs, lightly beaten
• 1 1/2 cups heavy cream or half-n-half
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch of nutmeg

Instructions:

Brush your baked crust with a mix of the egg yolk and a pinch of salt. Bake 1 or 2 minutes at 400º F, just until set. Reduce the oven's heat to 375º F. Cook the bacon and drain it. Beat together the egg, cream, salt, and spices. Put the bacon in a layer on the crust's bottom, then pour the custard on top. Bake 25 to 35 minutes until browned.

NOTE: I happen to have substituted the cream for some heavy cream and some whole milk; it was what I had in the house. It still set well, so I venture to say you can make this with whole milk as well if you'd rather. Also, if you look at my picture you can see the bacon is on the top of the quiche. I actually don't know if that's supposed to happen--I used soy bacon, which was not in the recipe, it's just my vegetarian alternative, so its consistency may have been different enough to let it float rather than stay on the bottom.