I’m having a quiche moment
I don’t know what it is because this concept is absolutely not new, but I’m really into making quiche right now. It’s just such a pleasant breakfast or lunch (sure, we can call it brunch but I’m over that), and it’s oddly impressive to make for people.
When I think of quiche, I specifically think of Quiche Lorraine, which is famed for its buttery pie crust being filled with crispy bacon, caramelized onions, punchy Gruyère and a classic egg custard to bring it all together.
Pro Tips:
Buy a storebought crust to make your life easier! While I enjoy making crust sometimes, the ones at the store are really good and this saves time.
I did 1 cup heavy cream and 1 cup whole milk and it worked really well. Doing all heavy cream is great, but a bit much.
While this recipe is fantastic, the baking time is way off. It will need about 45 minutes to finish and then time to cool so plan accordingly.
I wouldn’t fully make and assemble in advance, but you could prep the ingredients and keep separate.
I love to serve it with a mixed green salad and Ina Garten’s all-purpose vinaigrette.
