Quiche, for me, is one of those nostalgic foods. There are various events in my life that I remember by thinking about the quiche I ate during them and thinking about the event itself after. My fondest memory of quiche has to be from 2008 when, living in Manchester for the first time as a study abroad student, I huddled around the small island in my communal kitchen with a few other Americans and some Aussie friends and learned how to make a quiche lorraine from scratch from a French girl living with us. I wish I could say that the recipe I'm going to share with you is the recipe she taught us that day nearly five years ago, alas, it is not. But it's a close second.
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3 large free range eggs
1 1/4 cup double (heavy) cream
1 cup milk
salt & pepper
1 1/2 tsp nutmeg
1 tsp tarragon
2 cups nutty cheese + more for sprinkling (Swiss, Emmental or Edam all work well)
2 cups chopped bacon or leftover ham
All right, let's cook!
On days when I'm stressed and need some time in the kitchen to bake, I'd make my own shortcrust pastry. But, when I made this this weekend, I was pressed for time, so I have no qualms about admitting that this recipe features shop-bought shortcrust. To that end, you should begin by letting your pastry come to room temperature while you preheat the oven. You want it fairly low heat--150C or 200F.
Next, it's just a matter of putting in, whipping up and pouring out: eggs in, beat. Add cream and milk, season; ad nutmeg and tarragon and mix well before adding bacon or ham and cheese.
Line a pie pan or baking dish with the pastry. Prick pastry with a fork before sprinkling some cheese onto base before pouring contents into dish. Pop into oven and cook. It should only take about 20 to 30 minutes before it is set and ready to serve. I served it up with a fresh green salad.