Quiche Lorraine.. a great twist on your classic “eggs and bacon” for breakfast!
“Family Dinner” is a very important part of French culture. This is true even for 20-somethings who share an apartment with friends. When I lived in a flat in Paris with 2 roommates, this was always a quick and easy dinner we could throw together. Of course, we’d buy a prepared “pate brise”–dough that is already cut into a round. You simply unroll it and line a pan. We’d then mix eggs, cream and cheese, and we’d toss some sauteed lardons on top. A fail-proof, yet satisfying dinner. I shared this dish with my mother, and she now makes it frequently!
My mother is actually the guest chef for this post. She made the pie crust and quiche and took pictures. Unfortunately, I didn’t get to eat any (since both my mom and this quiche were about 2,000 miles away!) However, I will vouch for it since my incredibly picky-eater 17 year-old sisters–who don’t like much of anything–devoured this quiche.
“Quiche Lorraine is so easy to make and it tastes very good. I made my own crust and partially baked it, using pie weights (see photo), before adding the filling. If you don’t have pie weights, you can use dry beans. Quiche is normally served for brunch or lunch, and it is a Sunday moring favorite at our house. From the time it came out of the oven, it did not last very long. And my youngest daughter asked me, ‘Mom, when are you going to make quiche again?'”– Diane Lomas
I must say, beautiful crust mom!
Try Emeril Lagassee’s Quiche Lorraine Recipe:
Of course, you can use a prepared pie crust purchased from the store, or you can par bake your own.
- 6 ounces thick cut bacon cut into narrow strips
- 2 large eggs
- 2 large egg yolks
- 1¼ cups half-and-half
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- Pinch freshly grated nutmeg
- 1 cup grated Gruyere or Swiss cheese
- Preheat oven to 375 F.
- 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. Arrange the bacon evenly over the bottom of the baked crust.
- In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the par baked
- store bought pie crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
- Remove from the oven and let cool on a wire rack for 15 minutes before serving.