Quiche Lorraine
Recipe Date:
March 15, 2025
Serving Size:
10
Cook Time:
01:10:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- pastry for 9-inch pie
- 4 strips bacon
- 1 onion, thinly sliced
- 1 cup gruyere or swiss cheese, cubed
- 1/4 cup grated parmesan
- 4 eggs, lightly beaten
- 2 cups heavy cream
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- tabasco sauce to taste
Directions
Tasting notes: A quiche is such a great meal because you can make it in advance and freeze it or make it and enjoy what you want for dinner and freeze the rest. We think the bacon and the nutmeg play so well with a young RRV Pinot.
Serena's tips: Every oven and pie crust is different so we recommend buying a pre-made frozen pie crust and pre-baking to that baker's instructions. The bacon is critical in this dish so use a really good quality bacon.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1018126-quiche-lorraine
Recipe courtesy of Craig Claiborne for the New York Times. Photo courtesy of Craig Lee for the New York Times.
