Quiche Lorraine

Classic Quiche

Submitted 2 years ago
Created by
Dena Testa Bray

A rich and elegant dish.

Fall is an exciting time in New England. It’s not only the bridge between summer and winter—it’s  a gift as the natural world brings us the bounty of local farms and opens our eyes to a vast spectrum of colors. Once green maple leaves morph into jewels on the hillsides. Red rubies, golden amber, and even pink pearls dangle from the trees to fill us with wonder and excitement. We eagerly anticipate when this will all begin, how long it will last, and how many travelers will fill our towns to share the joy.

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An additional joy of the season is getting together with friends. With summers so short here, people scramble to fit in every summer activity and bit of traveling possible during July and August. We might wave to each other as we pass during a hike or bike ride, but it’s hard to find the time to simply be together until fall. Recent weekends have been filled with dinners with friends, sharing stories of our travels, and savoring meals based on vegetables from our gardens.

I prepared these two classic quiches‒one filled with bacon and the other with vegetables—for friends last week. Based on Julia Child’s classic recipe, a rich butter crust is baked then filled with the bacon or vegetables or both, and surrounded by a light custard. Don’t be daunted by the number of steps in the recipe. You can do them in stages—prepare the pastry dough one day, shape and bake it the next, add the filling and bake the following day. The resulting dish is at once savory and sweet. At the first bite, you’ll be reminded of why this French dish will always be a classic. Serve it with a simple green salad or with this light Marinated Cauliflower. The cauliflower is steamed to soften it, then marinated to add flavor, and topped with a spicy red pepper sauce. Add a bottle of wine to complete a very satisfying meal.

I look forward to seeing you in my kitchen, gathering flavors, soon.


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