The best quiche you’ll ever try, and the only recipe you’ll ever need for Quiche Lorraine. Plus, what is Quiche Lorraine anyway? Ok, before we even begin, let’s just spell out what Quiche Lorraine. Sounds fancy, but the ingredients are actually quite the contrary – inexpensive and easy to find.
From what I can gather (and from my own personal dining experience) it is simply quiche featuring some form of pork, namely bacon or cubed ham, green onions, and cheese. Now that we’ve got the basics, and quite possibly even the intimidation factor out of the way, let’s get on with the rest of the show.
I kinda love quiche so much. It elevates brunch to a whole ‘nother level, and just between you and me, there’s just something so lady-like about it. Like when I want to put my entertaining fancy-pants on, I always serve quiche. Why is that? I mean, men love quiche too, but when I am considering what to serve for a ladies brunch or luncheon…quiche always comes to mind. Do you feel that way too? Surely I’m not alone in this.
My twist on Quiche Lorraine features a little dollop of creme fraiche which adds a velvety texture and an unsurpassed richness. Yum. And, just so ya know, this quiche can be made in advance, and is just as delicious at room temperature, making it perfectly suited for a brunch entertaining.
- TAK Pastry Dough Round see "TAK’s Perfect Pie Crust” recipe or Store-Bought Pie Crust
- Tbsp Olive Oil
- Tbsp Unsalted Butter
- ½ lb Country Ham diced
- ¼ c Green Onions sliced
- Tbsp Italian Flat Leafed Parsley minced
- 4 Eggs
- ½ c Half and Half
- ¼ c Crème Fraiche
- Kosher Salt and Black Pepper
- 1 c Cheddar Cheese freshly grated
Preheat oven to 400° Roll out pastry dough to reach 12” in diameter. Gently lay dough in quiche or pie dish, fold over and crimp edges. Place dish in freezer for at least 30 minutes. Remove from the freezer and cover with nonstick aluminum foil, and pour over pie weights or dried beans to cover. Blind bake for 20 minutes. Allow to cool. Makes 6-8 Servings
Lower oven temperature to 375°. Heat butter and olive oil in a sauté pan over medium high heat. Add diced ham and cook until browned and caramelized in color, about 5-8 minutes. Add green onions and cook for another 1-2 minutes until barely softened. Remove from heat and stir in parsley to wilt.
Whisk together eggs, half and half and crème fraiche. Place fine mesh sieve over mixing bowl, and whisk until all the custard has filtered through. Season with a pinch of salt and ½ tsp of black pepper. Evenly layer ham mixture over the partially baked pie shell and sprinkle over cheddar cheese. Pour custard over ingredients and bake at 375° for 25 minutes, or until quiche is puffed and cooked though.