Quiche Lorraine

I've been getting nostalgic the closer I get to retirement day.

In grad school I planned all my classes so my weekend started on Friday mornings. I celebrated "French Fridays" by waking up to Quiche Lorraine, a drive to La Baguette Parisienne for pastries and coming home to watch French movies while I oil painted.

Best. Life. Ever.

It was amazing. I enjoyed months of French Fridays. On one notable day I'd finished my quiche, arrived at La Baquette Parisienne only to be told in a thick French accent:

"You come in too often. You are getting fat."

Well aren't you a peach! I laughed it off. It made me happy that she cared. I kept up French Fridays, but switched to pastries or quiche, not both. The pastries were too good to walk away from entirely.

I've made this quiche at least a hundred times. It's one of the recipes I repeat on a consistent basis. I'm fairly certain I've made it for everyone I know!

This recipe is, like most quality quiche recipes, rather indulgent in it's use of heavy cream and half and half. It is creamy, smooth and light beyond belief and that is why I love it! It's not as eggy, heavy or thick like many quiches I've had.

I truly hope you love it as much as I do!

Quiche Lorraine
serves 6

1 pie crust, prepared

3 eggs
1 cup heavy cream
1 cup half and half
1/2 tsp. freshly ground pepper
1/2 tsp. kosher salt
1/8 tsp. ground nutmeg
5 slices cooked bacon

Preheat oven to 425.

Line a 9 inch pie pan with the pie crust. Pat onto the bottom and sides. Line with aluminum foil and fill with weights.

Bake until browned about 12-15 minutes. Remove from oven and set aside.

Reduce oven temperature to 375.

Cut the bacon into one inch pieces and scatter evenly across the pie crust.

Mix together all remaining ingredients in a bowl.

Pour the egg mixture into the pie crust.

Carefully transfer to the oven and bake for 25-30 minutes, until the top is puffed and lightly golden.

Transfer to a cooling rack and allow to stand for 15 minutes.

Serve warm.