Today is the day we give thanks to France for bringing the cheesiest, most savory, bacon-studded pie into this world for us all to love and enjoy. Happy National Quiche Lorraine Day, everybody! To celebrate, I'm sharing my quickie recipe for the dish-of-honor here and on fab Freutcake. The players: egg-y custard, crisp bacon and shredded Gruyere cheese. Unzip your pants and let's get started...
When I'm presented with the opportunity to pig out on cheese for a delicious (and, of course, historical) cause, I want the fastest path to that party possible! Here, that means store-bought pie crust. I used Pillsbury Refrigerated Pie Crust but you could swap in homemade pâte brisée or an even speedier frozen pie crusts already tucked in aluminum tins—score!
Even though it's an extra step, I like to blind bake my quiche crust. Why? Because who has ever said, "Oh I love the soggy bottom of that quiche!" Get serious ladies! Of course, if you're short on time you can skip but poor you.
QUICKIE QUICHE LORRAINE
SERVES: 6 to 8
1 disk or roll prepared pie dough
4 ounce Gruyere or Swiss cheese, grated
4 to 5 strips bacon, cut into pieces
1 cup milk
PANTRY STAPLES: Salt and freshly ground pepper
1. Preheat the oven to 450˚F. Roll out or unroll your pie dough and ease into a 9-inch pie plate; crimp the edges. Line with parchment paper and fill with pie weights; bake 10 minutes. Remove the parchment and weights. Return to the oven until bottom is golden, 5 to 6 more minutes. Sprinkle bottom with half of the shredded cheese; return to oven 2 minutes or until melted. Let cool slightly. Reduce oven temperature to 350˚F.
2. Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 5 minutes.
3. Whisk the eggs, milk, 1/4 teaspoon pepper and a pinch of salt in a bowl until combined and smooth.
4. Pour custard into the prepared crust. Top with the bacon and remaining cheese. Cover the crust with aluminum foil to prevent further browning, if desired. Place on a rimmed baking sheet to prevent spills! Bake 20 to 25 minutes or until custard just sets. Let cool before slicing and serving!