Quiche Lorraine

by Delia Juarez

 

1 puff pastry      

12 slices of bacon (cut into ½ inch cube and cooked until crispy)

6 pcs large eggs (slightly beaten)

2 cans 6 ounce crème fraiche         

¼ cup parmesan cheese

dash of nutmeg 

salt and pepper to taste

 

Mix together the eggs, crème fraiche, dash of nutmeg.

Add some salt and pepper to taste.

Put puff pastry in a pie pan.

Pour egg mixture into the pie pan.

Sprinkle the crispy bacon and then the parmesan cheese.

Bake at 375 F for 45 minutes or until done.