This is a new recipe for me, but it’s not a reinvention. It’s the classic quiche lorraine: bacon, gruy\u00e8re, eggs, cream, and a crust that crackles. No spinach, no broccoli, no eighteen vegetables to make it healthy. When a recipe survives two hundred years unchanged, it’s usually because it doesn’t need any help.<\/p>\n
Two things. Lemon zest in the filling, a must, because it adds freshness and cuts through the richness of the bacon and cream without tasting like lemon. And a mix of gruy\u00e8re and finely grated parmesan instead of gruy\u00e8re alone, because parmesan adds salt and depth without overpowering. Half a teaspoon of Dijon in the egg mixture finishes the job.<\/p>\n
A lot of recipes ask you to let the quiche cool for two to three hours to get perfect slices. Honestly, when your quiche is done, you want to eat it. Thirty minutes of resting is more than enough: the centre finishes setting, the slices hold together, and it’s still warm. A perfectly pretty slice that’s cold doesn’t interest me.<\/p>\n","protected":false},"excerpt":{"rendered":"
My classic quiche lorraine with bacon and gruy\u00e8re, with the blind-baked crust trick so it never gets soggy.<\/p>\n","protected":false},"featured_media":62577,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"quiche lorraine recipe","_yoast_wpseo_title":"Quiche lorraine recipe","_yoast_wpseo_metadesc":"My classic quiche lorraine with bacon and gruy\u00e8re, with the blind-baked crust trick so it never gets soggy.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Quiche lorraine","_yoast_wpseo_opengraph-description":"My classic quiche lorraine with bacon and gruy\u00e8re, with the blind-baked crust trick so it never gets soggy.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[167,175],"sponsorship":[],"class_list":["post-62586","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-main-dishes","recipe_category-pizzas-salty-tarts"],"acf":[],"yoast_head":"\n