Mr. Green's Quiche Lorrainne Verte

A green-tinged twist on classic quiche Lorraine, loaded with bacon, Swiss cheese, and chopped scallions that give it both color and a mild onion bite. The custard gets blended until foamy, which creates a lighter, airier filling than the usual whisk-and-pour method.

The “verte” (green) comes from those scallions worked right into the egg mixture. A pinch of nutmeg in the custard is traditional French technique, and it rounds out the richness of the half-and-half and cheese without calling attention to itself.

Layering matters here. Bacon goes down first on the raw crust, then Swiss cheese strips in a crisscross pattern, then the blended custard poured over. Pimientos on top add a pop of red that looks sharp against the golden, puffed-up surface.

Pro Tips

• Cook the bacon until done but still pliable, not crispy. It continues cooking in the oven and overly crisp bacon turns tough in the custard.
• Blending the custard until foamy is key. It incorporates air and gives the quiche a lighter texture than hand-whisking.
• Let the quiche rest 10 minutes after baking before slicing. The custard firms up and cuts cleanly.
• Place the pie dish on a sheet pan in the oven to catch any drips and make it easier to pull out.

Variations

• Swap scallions for leeks sauteed in butter for a sweeter, milder allium flavor.
• Use Gruyere instead of Swiss for a more pronounced, nuttier cheese flavor.
• Add a handful of fresh spinach to the blender with the custard for even more green.