Friday, October 17, 2014

Recipe (Re)creation: Quiche Lorraine

I've been meaning to do this post all week, but with a newborn it has been increasingly more difficult to steal away and cook, let alone write about it.  Luckily, this afternoon I got a nice little window during Declan's nap time to make this classic french dish.  I actually begged for the recipe after a French friend brought it over for dinner and it quickly disappeared.  I figured it would be the perfect thing to make ahead and have as leftovers during the week.  I made a few changes to his recipe because I didn't have the exact quantities of some of the ingredients, but it turned out just as tasty.  Bon Appétit!

Serves 4


  • 1 pastry circle 
  • 3 eggs
  • 2 -3 oz. pancetta, diced
  • 5 oz. créme fraiche
  • 8 oz. whole or 2% milk 
  • 1 oz. gruyere cheese
  • Pepper


- Preheat oven to 425º F and take pastry circle out of the freezer to thaw.
- Place the pastry in a pie dish and press the edges down so it molds to the dish.
- Cook the pancetta in a skillet until lightly browned (5-10 minutes).
- Mix the eggs, créme fraiche, milk and cheese in a bowl.
- Place the cooked pancetta on the pastry and pour in the other mixed ingredients.
- Top with ground pepper (no need to add salt).
- Place the dish in the oven and bake for 35-45 minutes, or until cooked through.

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