Quiche Lorraine sounds fancy but it's actually easy to make. It's a savory tart that's quite versatile. The basic ingredients to every quiche are eggs, milk, and cheese. You can pretty much add whatever additional toppings you want for the filling, like spinach and mushroom, or in my case, bacon, leeks, and asparagus. Everything is better with bacon! Next time you host a special occasion, go ahead and impress your friends and family with a quiche lorraine.
Makes (1) 9" tart
Ingredients
1 Pâte Brisée crust or store-bought pie crust
1 stalk leeks 8 stalks asparagus 6 slices bacon 4 eggs 1/2 cup milk 4 ounces Gruyère cheese (shredded) Salt and pepper, to taste
Instruction:
1. Preheat oven to 375 F.
2. Slice off and discard the root and dark green part of the leeks so you end up with the
white/light green stalk. Cut the stalk in half lengthwise, then slice about 1/4" thick.
3. Slice and discard 2" from the bottom of the asparagus. Then cut about 4 inches from the
top portion and set them aside (for garnish/topping later). Slice the remaining stalks
about 1/4" thick.
4. Slice bacon into about 1/2" pieces. I find it easier to cut bacon when they're semi-frozen.
5. In a large skillet, cook bacon on medium high heat until crispy. Drain and set aside. Don't
discard the bacon fat inside the skillet.
6. Add leeks and asparagus into the skillet and sauté on medium high heat for about 2-3
minutes until soft but not brown. Turn off heat.
7. In a large bowl, whisk together eggs, milk, bacon, leeks/asparagus mixture, and gruyère
cheese. Add salt and pepper to taste but remember, you'll have some added saltiness
from the bacon and cheese.
8. Pour the mixture into a prepared tart pan with crust. Place the asparagus tips around the
top of the tarts.
9. Bake in the oven for about 30 minutes until top is slightly brown.
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