As you probably all know by now, Diana and I met at Eat Retreat. Eating and learning is such an important part of the weekend so naturally, preparing meals becomes a magical, engaging learning experience. While we weren’t on the same meal “team,” by the time it was my turn to make something, we were already besties and Diana was pumped for the 4 quiches and 1 frittata for our gluten-free pals. She was so excited that I even got a nickname out of it — quiche slut. Sure, this isn’t something that she’d introduce me as, but it has become an endearing, teasing title in reference to our meeting and all of the magic that Eat Retreat brought to our lives. If you want the full story, give Diana and I a cocktail and we’ll laugh and explain it all.
Besides it being a fun nickname, quiche is my go-to addition to every brunch and a favorite appetizer for a party. I don’t believe my mother has ever hosted an event where she didn’t make a quiche in an Emile Henry pie dish. She only recently retired the pie dish for a proper deep quiche pan we use here after being jealous of my pretty crusts. Her home cooking has infiltrated my kitchen, Diana’s cravings and by extention, your stomachs. To make it even more craveable, we mix up the fillings — broccoli and cheddar, mushroom and Gruyere, and for this special Americanized quiche “Lorraine” we have BACON. This is the fanciest bacon, egg and cheese you will ever make but is super easy. You’ll thank us after brunch.
xo
ab + DZ
- 1 frozen pie crust or use our recipe to make your own - no judgment for either scenario
- 1 pound bacon, cooked, drained and crumbled - about 1 cup (or 1 cup of cooked broccoli, mushrooms, etc finely chopped)
- 4 ounces cheese, shredded (we like Swiss or cheddar with bacon, Gruyere with mushrooms, cheddar with broccoli)
- 2 scallions thinly sliced or 1/2 shallot minced, separated
- 4 large eggs
- 2 cups heavy cream or half-and-half -- regular milk just doesn't work here!
- 1/2 teaspoon kosher salt - skip the salt if you're using bacon
- 1/4 teaspoon freshly cracked black pepper
- Preheat oven to 325° F.
- Line a fluted 2" high quiche pan or 9" pie plate with pastry dough.
- In a large bowl, whisk together eggs, cream, half the scallions or shallots, salt and pepper until well-combined.
- Layer bacon (or broccoli or mushrooms or whatever makes you happiest) with shredded cheese, alternating so ingredients are disperse.
- Open oven and place pan on the middle rack. Pour liquid ingredients in the pan and gentle stir to ensure there are no bubbles. Top with remaining scallions or shallots.
- Bake for approximately 45 minutes or until top has browned slightly, the custard has puffed and when the pan is tapped, it has a Jell-O-like wiggle. Let stand for about 15-20 minutes before serving. Can be served cold or room temperature, too!
- We like to bake our quiche (and pies!) on our pizza stone. It allows us to keep the pizza stone in the oven AND it helps the dough on the bottom brown up nicely!
