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The 1970s
Quiche Lorraine
Smoky bacon, nutty Swiss cheese and a silky custard. Serve it warm or at room temperature.
- Serves 6–8
- Prep 20 min
- Bake 1 hr
In 1975 it was my turn to host the Thursday bridge club, and Marjorie had just brought back a quiche recipe from her trip abroad. I made one the night before, burned it, and made a second at six in the morning. The ladies asked for the recipe before the first hand was dealt.
Ingredients
- 1 unbaked 9-inch deep pie crust
- 8 slices bacon, chopped
- 1 small onion, finely chopped
- 1½ cups (6 oz) shredded Gruyère or Swiss
- 4 large eggs
- 1½ cups heavy cream or half-and-half
- ½ tsp salt
- ¼ tsp white pepper
- Pinch of ground nutmeg
Method
- Heat the oven to 375°F (190°C).
- Line the crust with foil and fill with pie weights or dry beans. Bake 15 minutes, remove the foil and bake 5 minutes more.
- Lower the oven to 350°F (175°C).
- Fry the bacon until crisp and drain on paper towels. Cook the onion in 1 tbsp of the drippings until soft.
- Scatter the bacon, onion and cheese over the crust.
- Whisk the eggs, cream, salt, pepper and nutmeg together, then pour over the filling.
- Bake on a baking sheet for 35–40 minutes, until puffed and golden with just a slight wobble in the center.
- Cool 15 minutes before slicing.
Dottie's tip: Baking the crust first is what keeps the bottom crisp instead of soggy. Don't skip it.
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Quiche Lorraine is one of 101 recipes in The Nostalgic Cookbook, each with a full-page photo, a story from Dottie and big, clear type you can read from the stove.
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