Quiche Lorraine makes for special holiday breakfast
Eating Quiche Lorraine in a French bistro made a lasting impression on us, and even though we've baked quiche for years and have written about it in our cookbooks, we had never attempted the true classic rendition.
This quiche is tall and smooth, with little other than cheese, onions and a bit of bacon to distract from a custardy center rich with eggs and cream.
We couldn't stop talking about this quiche, so we realized this was probably a great candidate for a special holiday breakfast. And because we try to do something sensational for Christmas morning, we dusted off the springform pan and started experimenting.
The good news is that this quiche is fairly straightforward, and it can be cooked ahead, refrigerated or frozen, and quickly reheated for breakfast or brunch.
Allow just under a half-hour of preparation and you'll be rewarded with a memorable Christmas-morning breakfast the whole family will love. For other twists on Christmas-worthy quiche, check our new Web site at kitchenscoop.com.
Suggested menu: Classic Custard Quiche Lorraine with grape clusters and croissants.
• Write Beverly Mills and Alicia Ross at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or tellus@kitchenscoop.com. Or visit the Desperation Dinners Web site at kitchenscoop.com.
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