As someone who has spent a decent chunk of my adult life in France, I have tried so many fabulous versions of quiche: ones that include seafood, veggies, meats, onions . . . You name it, I have probably tried it in a quiche.. Every time I go to France, I find myself on a quest to find the best quiche EVER. While I have sincerely adored most of the quiches I have tried, my belief is that the king of all quiches is the traditional quiche Lorraine, filled with thick bacon, cheese and onions. Perfection, in my book.
On a trip to France for my 22nd birthday, I stumbled upon a tiny cafe in the small town of Chartres, and it was there that I believe I found the Holy Grail of quiches. It was immaculate. Eggy, cheesy, bacony, oniony goodness inside of the most heavenly pastry. It was perfectly cooked . . . just enough for the eggs to be cooked through, but delicate and light.
I returned from that trip determined to recreate that once-in-a-lifetime quiche, and I believe I have finally come pretty close. I’d love to hear your feedback if you make it!
1 pre-made pie crust (store bought or using recipe below)
4 strips of slab bacon, diced
5 eggs, beaten
1 c. whole milk or heavy cream
1 c. creme fraiche
1 onion, thinly sliced
1 c. Gruyere cheese, shredded
¼ c. Parmesan cheese, shredded
Salt and pepper
¼ tsp nutmeg (optional, but traditional and so good)
1 ½ c. all purpose flour
8 Tbsp.unsalted butter, chilled and cut into small squares
5 Tbsp. cold water
Pinch of sea salt
In a food processor, mix the flour and salt. Then, add the butter pieces evenly throughout the bowl of the food processor. Process, using pulses, until the butter is mixed into the flour and the mixture resembles cornmeal. Add water and pulse until the pastry forms large clumps. Take the pastry out of the food processor and roll it out on a floured surface.
Preheat the oven to 400 degrees.
Cook the bacon until it is crispy and then dice it. Using some of the remaining bacon grease in the pan (about 1Tbsp), cook the sliced onions until they are translucent.
Place the pie crust in a lightly greased pie pan. Sprinkle bacon, cheese, and onion into the bottom.
In a large bowl, mix together the eggs, milk and creme fraiche. Season with salt, pepper and nutmeg. Make sure the mixture is well mixed and is smooth. Pour into the pie pan over the bacon, onions, and cheese.
Bake until the quiche is cooked in the center and a knife inserted in the center comes out clean (about 30 minutes). Check if often, as nothing ruins a quiche faster than overcooking the eggs! Let the quiche rest for 5-10 minutes before cutting and serving.