Recipe: Classic Quiche Lorraine, adapted from Emeril Lagasse
As Julia Child explained, a quiche is practically foolproof, and you can invent your own combinations. Take out the bacon and use mushrooms or spinach if you are eating vegetarian. Or go nuts and replace the Gruyere with brie (remove the rind first).
Mashed Potato Crust
- 2 cups leftover mashed potatoes
- 1 tablespoon olive oil
Preheat oven to 350 degrees.
Lightly oil a 9-inch pie plate. Press the mashed potatoes evenly in the pie plate and brush with the remaining olive oil.
Bake for 30 minutes or until lightly browned. Set aside to cool while you prepare the quiche. (Or you can refrigerate overnight.)
- 6 slices thick-cut bacon, cut into narrow strips
- 2 large eggs
- 2 large egg yolks
- 1 1/4 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Pinch freshly grated nutmeg
- 1 cup grated Gruyere or Swiss
Preheat the oven to 375 degrees.
In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Arrange the bacon evenly over the bottom of the baked mashed potato crust.
In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.
This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on Nov. 24, 2011.