Having a good go-to quiche recipe is a must. I mean, come on. It’s literally a dish that works at breakfast, lunch and dinner…right? Right. Now, since we’ve established how critical it is for you to have a good quiche recipe up your sleeve, let me share my FAVORITE quiche recipe, one I’ve been making for more than 10 years. And that’s excellent news for you, since I’ve been perfecting it along the way. So let me tell you about this delicious quiche lorraine and why you should probably make it tonight for dinner…or tomorrow for breakfast.
- Ingredient stars include lots of parmesan reggiano, and crispy bacon. Eggs are just a vessel.
- A good homemade shortcrust makes this even better and I recommend this recipe from Ricardo. If you’re stretched for time, it’s so OK to buy frozen pre-made at the market.
- For the dish — I use a fairly large 10 inch pie dish (a little less than an inch and a half deep). If you’re using a smaller, 9 inch dish, not to worry, your quiche will fit, but it will rise a little higher than mine.