A quiche lorraine is a classic for a reason. With salty bacon, pungent Gruyère cheese, and a rich, flavorful custard, it can also be a bit heavy. However, if you pair it with heirloom tomatoes doused in balsamic vinegar, parsley, and sea salt to cut through all that fat, it makes a beautiful breakfast, lunch, or snack.

Quiche Lorraine

Adapted from On Cooking: A Textbook of Culinary Fundamentals

Serves six generously

4 eggs

1 pint of milk

½ cup of heavy cream

2 ounces of Gruyère cheese, shredded

6 slices of bacon, baked and crumbled

1 par-baked pie crust

½ teaspoon of kosher salt

¼ teaspoon of nutmeg

pepper, to taste

Preheat oven to 350 degrees. Place bacon and cheese in the pie shell. Combine eggs, milk, cream, salt, pepper, and nutmeg and pour the custard over the bacon and cheese. Bake until the custard is set and the top is golden and puffy.