Name: Quiche Lorraine
Yield: Serves 6 to 8
Cuisine: France
Ingredients: ¼ teaspoon salt; Pinch of freshly grated nutmeg; ⅛ teaspoon freshly ground pepper; 1½ cups milk; 2 eggs plus 1 egg yolk; 1 tablespoon Dijon mustard; Tart Pastry; ¼ pound Swiss-style cheese, such as Gruyère or Emmentaler, diced, sliced, or grated (about 1⅓ cups); ¼ pound ham (boiled, baked, or smoked), diced, or 8 strips of cooked bacon, crumbled

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

QUICHE LORRAINE is the best known of all quiches. It is traditionally made in a deep crust, and one slice can serve as a light meal. I prefer it made with a light and delicate custard in a shallower tart shell and served as a first course. Recipes for this classic quiche vary in a number of ways. Half an onion can be chopped, sautéed, and added to the filling; crumbled bacon can be used instead of ham; and the custard can be made with more eggs and heavy cream.