Since N's mom is in town, I have been pulling out a lot of the tried and true recipes instead of experimenting off the top of my head and creating new pots of chilibo. Here's the recipe for quiche lorraine.
The mother in law who's actually French (N was even born in Lorraine, though the family is basically Parisian) says this quiche is not bad. Actually, she said it was quite good, but since she's very nice and visiting family, let's write it down as "not bad". Her main tip on a good quiche lorraine is to buy good bacon as this is THE main flavor of the dish. My recipe is based off, however, not the mother in law's head, but a book called The Food of France.
1 pie shell / pastry
a little oil or butter
10 oz. of bacon
2/3 c. heavy cream
1/3 c. milk
Preheat the oven to 400 degrees. Line a pan with the pie crust. I put parchment paper under mine. Place dried beans or rice in the dish to keep the pastry from poofing while cooking. (Beans are easier to get out later.) Bake the pastry for 10 minutes and remove.
Fry up the bacon with the little oil in a pan. Make sure you don't burn it to a crisp. Remember it will cook again in the quiche, so you can err on the side of uncooked rather than on the side of black tar. After the bacon cools, break it into small pieces and then scatter over the bottom of the baked pie shell.
Mix the eggs, cream, and milk together. Season with salt and pepper, then pour into the pie shell.
Bake for 30 minutes or until filling is set. You can test that it has set by inserting a knife in the middle of the dish and seeing if it comes out clean. If you have a problem with the edges of the crust burning, get a cookie sheet and place a couple sheets of aluminum foil on it in an X shape. Then place the quiche on top in the center. After about 20 minutes of cooking, fold the aluminum foil up so that it just covers the crust.
Let the quiche cool for 5-10 minutes and then serve.