Quiche Lorraine
Prepared pie crust
5-6 oz. bacon, cut in small pieces
1 T. OLIVE MILL Truffle olive oil
¾ cup finely chopped shallots
1 1/4 cup heavy cream
3 egg yolks
¼ t. nutmeg
¼ t. pepper
3 egg whites, beaten to soft peaks
6 oz. gruyere cheese, shredded
Cook bacon over medium heat in skillet. Drain fat. Heat oil in 8″ sauté pan for 1 minute and sauté shallots until brown. Separate eggs into 2 medium bowls. In yolk bowl, add cream and cheese. In egg white bowl, beat with electric beater until soft peaks form. Bring crust to room temperature, sprinkle bacon pieces of crust. Spread shallots on bacon. Carefully fold egg whites into yolks and pour over solid ingredients in plate. Bake at 400 degrees for 30 minutes until set and golden brown.
