It occurred to me a while ago that the site was missing a Quiche Lorraine recipe. Hah! An opportunity to cook bacon! (Like we don’t get enough of those around here?)
Culinary trends took an odd turn in the 70s when quiche gained the reputation of being a Ladies-who-lunch type of dish. Must have been because they took the bacon out and started putting everything else in (asparagus, goat cheese, mushrooms, heck, they even took out the crust.)
But the mother of quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust.
In this version we’ve included some chopped chives because as of this writing it is springtime, and the chives are flourishing in the garden.
If you’ve never made a quiche before, don’t worry, it couldn’t be easier. Especially if you’re working with a prepared frozen crust. If not, it’s still easy, it just takes more time and planning.
Quiche Lorraine Recipe
Onions or shallots can be used in place of the chives. Use about 1/2 cup, finely chopped, and sauté in butter first, before spreading over the bottom of the quiche crust with the bacon.
Ingredients
- 1 recipe pie dough (see Pâte Brisée recipe) or a prepared frozen pie crust
- 1/2 pound of bacon (you can use more or less to your taste)
- 1 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1/2 teaspoon salt
- Black pepper to taste (we used about 1/2 teaspoon)
- 1/8 teaspoon ground nutmeg
- 1 cup grated gruyere or other cheese (cheddar works too)
- 1 heaping tablespoon chopped chives
Read More: Quiche Lorraine
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