A few months ago, I made a batch of sweet and savory pie crusts from a Pierre Hermé recipe. They’ve been sitting in my freezer. Waiting. Waiting until I saw a super simple recipe in another book that I bought from France to make a quiche. And thus, a quiche was born and eaten. And boy was it much better than the frozen ones you can buy at Costco.
When my friend ate this, she asked, "no cheese?" That's correct. A traditional quiche lorraine has only cream, bacon, and eggs. But that doesn't mean I won't deviate from it in the future!
pâte brisée – pie crust
3 large eggs
300ml heavy cream or half and half
a pinch of nutmeg
salt and pepper