quiche lorraine

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Quiche Lorraine

I had my first taste of quiche at Neiman-Marcus in Dallas when it came as my “potluck” luncheon entrée. What an introduction! This version of that first classic is still my favorite. Makes six to eight servings. 


Classic Tart Pastry
1 medium onion, thinly sliced
2 tbsp. butter
6 slices crisply cooked bacon, crumbled
1 cup thinly sliced ham, shredded (about ½ lb.)
1 cup (4oz.) shredded Swiss or gruyere cheese
4 eggs
1 ½ cups light cream (half and half)
½ tsp. Dijon-style mustard


On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, trimming if needed. Shaping so that the edge is flush with the rim of the pan. Prick bottom and sides with a fork. Bake at 375º for 15 minutes, following the directions for baked pastry shells. Let cool about 20 minutes before filling.

Sauté onion in butter until soft. Sprinkle onion and bacon over bottom of prepared pastry. Add half of the ham and half of the cheese, the repeat layers using remaining ham and cheese. Beat eggs with the cream and mustard until thoroughly mixed.

Pour egg mixture over surface of prepared quiche. Sprinkle with nutmeg. Bake at 375º for 35 to 40 minutes until center is just set. (Custard will continue to set as it cools.) Cool on a rack for 10 minutes before cutting into wedges to serve.

For Swiss Cheese Pie, omit ham and bacon, and increase cheese to 2 cups (8 0z.).