YOGURT CAKE & BACON QUICHE

Unbelievabely moist French Yogurt Cake

1 cup all-purpose flour
1/2 cup ground almonds
2 tsp baking powder
pinch of salt
1 cups sugar
grated zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/4 tsp vanilla extract
1/2 cup flavorless oil
Center a rack in the oven and preheat the oven to 350F. Generously butter an 8 1/2 x 4 1/2 inch loaf pan and place the pan on a baking sheet.
Whisk together the flour, ground almonds, baking powder and salt.
Put together the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisk vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
Bake for 50-55 minutes, or until the cake begins to come away from the sides of the pan;it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

BACON QUICHE
Pie crust for one 9-inch pie(use a recipe of your own or buy store bought)
6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
3 large eggs
2 large egg yolks
1 1/2 cups cream
1/4 teaspoon salt
Pinch freshly grated nutmeg
1/2 cup grated cheddar cheese
1/2 cup grated manchego cheese
Preheat the oven to 375 degrees F.
Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Arrange the bacon evenly over the bottom of the baked crust.
In a large bowl, beat the eggs, yolks, and cream. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.