Chef notes
Quiche is one of those dishes we somehow only get the pleasure of eating when at a special occasion, like when it’s served at Mother’s Day brunch or your second cousin’s bridal shower. But given how easy and full of flavor (and protein!) it is, we recommend adding it into your regular recipe rotation, starting with this almost classic quiche Lorraine. It’s perfect for your next party, but works just as well for a quick lunch or an easy dinner.
This well-known variety of quiche isn’t named for a woman who invented it — rather, quiche Lorraine has origins in the area that is the modern-day Lorraine region of France. (We also have them to thank for macarons, Mirabelle plums and madeleines.) A perfectly-cooked Lorraine is a creamy, egg-like custard flecked with salty meats and decadent cheeses.
The custard starts by combining cream, milk, eggs, salt, pepper and nutmeg, which adds just enough spice to balance out the heaviness of the dairy and meat ingredients. The custard is then added to a pre-baked crust of hash browns, along with the bacon, cheese and shallots. The hash browns are our secret hack: Using the store-bought potatoes in lieu of a homemade crust is not only a time-saving trick, but one that adds unexpected savory flavor and texture to an already great quiche.
Do we have you aboard the quiche train yet? If so, make sure to bookmark this Bacon & Gruyère Quiche and our Chicken, Spinach and Feta Breakfast Quiche as your next to-try recipes.
Ingredients
- 1 20-ounce package shredded hash brown potatoes
- 3 tablespoons unsalted butter, melted
- 6 strips bacon
- 1 small shallot, minced
- 1 cup Gruyere cheese, shredded
- 1 cup heavy cream
- 1/2 cup milk
- 3 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- freshly grated nutmeg, to taste
Preparation
1.Preheat oven to 425 degrees F and grease a 10-inch tart pan.
2.Press the shredded hash browns firmly into the tart pan in an even layer, and drizzle with the butter. Bake for 20 to 25 minutes, until lightly browned. Reduce oven to 350 degree F.
3.In a large skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain. When cool enough to handle, crumble the bacon and scatter it, the shallot, and the cheese inside the crust.
4.Combine cream, milk, eggs, salt, pepper, and nutmeg in a large bowl and whisk vigorously for a minute or two. Pour over the crust — it will seep through, but don’t worry. Bake quiche for 25 to 30 minutes, until it barely jiggles and a knife inserted in the center comes out clean. Serve hot or at room temperature.
