Quiche Maison

This is quiche done the proper French way. A blind-baked pastry shell holds a filling of bacon, Gruyere cheese, and a silky egg custard seasoned with parsley and a pinch of nutmeg. It’s classic Quiche Lorraine territory with a house-style touch.

Blanching the bacon in boiling water before cooking is a traditional French technique that removes excess salt and smokiness, giving you a cleaner, more delicate pork flavor in the finished quiche. After blanching, the bacon gets crisped in a dry pan, then layered in the bottom of the shell with the Gruyere before the custard goes in.

Four eggs beaten with a cup and a half of heavy cream creates a custard that bakes into something impossibly smooth and rich. A knife inserted in the center should come out clean when it’s done.

Chef Tips

• Blind-bake the shell for 10 minutes before filling. This sets the crust so the custard doesn’t make it soggy.
• Blanch and drain the bacon thoroughly. Skipping this step can leave the quiche too salty.
• Don’t overfill. If the custard mixture is more than your shell can hold, leave out the excess rather than risking an overflow in the oven.
• Let the quiche rest for 10 minutes before cutting. The custard sets further and the slices hold together.

Variations

• Add sauteed leeks or caramelized onions to the bacon layer for extra sweetness.
• Swap Gruyere for Emmental or Comte for a slightly different nutty cheese flavor.
• Skip the bacon for a vegetarian version and add sauteed mushrooms or spinach instead.