Authentic Quiche Lorraine

For some reason I thought Quiche Lorraine was made with Swiss cheese, but last Christmas our son volunteered to make a real French dinner (they had spent the previous school year in France), and here's the recipe he used. We all loved it! (The ratatouille he served with it not so much, but it was still good.) Because my brain still had my old belief engrained in it, I looked up the recipe again as a way to use up Swiss cheese. It was actually okay with that, but I'll try to remember we can use Mozzarella cheese as well.

Quiche Lorraine

• 1 Pâte Brisée (pastry crust, see below)

• 1 c. cream

• 3 eggs

• 1/3 lb. bacon (diced and cooked)

• 1/4 tsp. pepper

• 1 c. (not packed) grated mozzarella cheese

Line pie pan with uncooked pastry crust. Preheat oven to 350 degrees. Whisk cream and eggs until smooth. Mix in pepper and bacon pieces. Stir in cheese last. Pour filling into crust. Bake at 350 degrees for 40-45 minutes (top should turn golden brown). Serve warm.

Pâte Brisée

• 1 1/4 c. flour

• 1/2 tsp. salt

• 1/2 tsp. sugar (increase to 1 1/2 for sweet recipes)

• 1 stick cold butter (not margarine)

• 3-4 Tbsp. cold water

Mix flour, salt, and sugar. Cut in butter until the butter chunks are about pea-sized. Add water a little at a time, mixing just enough to make a dough. Roll out on floured surface. Place (or press, if too moist) into pie dish.