Holiday Quiche

This quiche packs ham, bacon, and Swiss cheese into a partially baked pie shell with an egg custard seasoned with savory, chervil, and parsley. The French herb trio gives the filling a refined, aromatic quality that sets it apart from a basic ham-and-cheese quiche.

The unexpected ingredient here is shredded lettuce mixed right into the filling. It wilts during baking and adds a subtle, vegetal freshness that lightens the heavy egg-and-cheese base. Think of it as a built-in salad layer.

Sauteing the bacon and onion together before adding them to the custard renders the fat and softens the onion, so you don’t end up with chewy raw onion or flabby bacon in the finished quiche. Partially baking the pie shell first prevents a soggy bottom crust since the custard filling is quite liquid going in.

Kitchen Tips

• Let the filling settle in the crust for a minute before putting it in the oven so it distributes evenly
• The quiche is done when the center is set but still has a slight jiggle. It firms up as it cools
• Let it rest for 10 minutes before slicing so the custard sets and the slices hold together
• Savory and chervil are classic French herbs. If you can’t find chervil, tarragon is a close substitute

Variations

• Swap Swiss for Gruyere for a richer, nuttier flavor
• Add sauteed mushrooms or asparagus for a vegetable-forward version
• Use a store-bought puff pastry shell instead of pie crust for a flakier base