Hello, my friends! My gosh, the weather has suddenly turned chilly here in SF! It makes me feel like serving up something warm and cozy, like this ridiculous Quiche Lorraine recipe I learned from the mother of one my best French friends, a native of Lorraine.
My friend, Jessy, spent nearly 15 minutes telling me how good her mother’s Quiche Lorraine was, so by the end of it, we knew we had to ask her to make it for us that evening at dinner. Lucky for us, she’s a sweetheart, and indulged us. ^_^ The result was fluffy, creamy, flavorful, and filling. I went for a second piece, but had to leave space in my belly for the foie gras, cheese board, cake, and slow-cooked veal that were also on the menu that evening . . . . I thought this mythical recipe might have been passed down from generations, but Jessy’s mom showed me the recipe card, and it was adapted from a frozen pastry card from what looks like a couple decades ago! Comfort food at its finest (my own family has this crazy delicious corn casserole recipe that is made almost entirely of Ritz crackers and canned cream of corn . . . there is something to be said for these quick and easy recipes!).
This recipe was converted from metric measurements, so I wrote both the original units, and the conversion for you! I also attached the original recipe, so you can read it at your leisure.
Quiche Lorraine
4 servings
Ingredients
1 Pâte feuilletée, or flaky pie crust. I sometimes find this at Trader Joe’s in the frozen aisle, and then stock up! If you can’t find the flaky pie crust, you can use other prepared pie crusts, often found in the same section as those funky biscuits in a tube. Or make your own!
200g / 7 oz of smoked bacon, cubes, uncooked
2 eggs
100g / 5/12 cups of crème fraîche. Or you can just round to 1/2 cup.
25cl / 1 cup of milk
50g / ½ cup of grated Gruyère cheese
salt, pepper, nutmeg
Butter
Directions
Roll out the pie crust on a slightly floured surface. Let it warm up to room temperature, if it isn’t already.
Preheat oven to 400 degrees Fahrenheit.
Place the pie crust into an 9-inch pie dish. Press in the corners so it hugs the dish.
Sprinkle the bacon around the bottom of the dish.
In a mixing bowl, beat 2 eggs with the cream and milk.
Incorporate the Gruyère into the egg and cream mixture. Season with salt, pepper, nutmeg to taste.
Pour the liquid mixture into the pie dish.
Cut several small pats of butter, and distribute them evenly around the top of the quiche (to taste).
Bake the quiche on the low rack of the oven for 30-35 minutes.
Serve warm.
Our cheese board was scrumptious—we were treated to Sainte-Maure, Emmenthaler, Brie, a little crottin de chèvre, and Bleu d’Auvergne. Yummmmm.
Ah, just writing this post makes me think back on that beautiful evening, spent in wonderful company. By the time we all rolled away from the table at 2am, we had tasted 4 courses and many different digestifs, and discussed everything from climate change to Bitcoin. French dinners are really something.
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