Quiche Lorraine

This is the original. You may modify it for modernization or ingredients on hand.

8 ¾ ounces (250g) smoked pork belly
1 ½ tbl. (20ml) olive oil

2 eggs
2 egg yolks
8 ½ ounces (250g) milk
8 ½ ounces (250g) heavy cream
Fine salt
Cayenne pepper

7 ounces (200g) Gruyère or Emmental cheese, shredded
YIELD: 8 small servings
COURSE: Lunch and Sandwiches
  1. Crust
    Use your own favourite crust recipe, or make it crustless.
    Butter and flour a tart mold and place it in the fridge to chill. Roll the dough out to a thickness of 1/16th of an inch.
 Dock it all over. Line the tart pan with the dough.
 Brush away any excess flour.
 Crimp the edges of the dough.
  2. Filling
    Trim off the rind and any cartilage from the smoked pork belly.
Cut the slices across the grain into inch-long strips (or into small lardons). Quickly sauté the pork strips in the oil over high heat until just cooked. Be sure not to dry them out. Drain on paper towels. You may substitute bacon or ham lardons if you find it necessary.
  3. Custard
    Mix the eggs, egg yolks, cream, and milk together in a small bowl.
 Season with salt, cayenne pepper, and a few scrapings of nutmeg.
  4. Baking
    Scatter the bacon and the Gruyère evenly into the crusts.
 Pour the custard mixture over them. Bake in a 350°F convection oven for 30 minutes.
 Serve cold or warm.